Growing up in India, Rajma (Red Kidney Beans) was my Mum’s Sunday afternoon lunch special. Rajma is red kidney beans in a gravy, we serve it with basmati rice, some raw onions or cucumber and fresh curd (or yoghurt) on the side.
Every cuisine has their version of rice and beans, Rajma Chawal (Chawal means rice) is typically popular among North Indians. It is a simple yet insanely popular recipe, especially in Jammu region. Dogra’s in Jammu love their Rajma and Chawal. You can easily find small street food vendors serving Rajma Chawal with heaps of Ghee (Clarifie Butter) on top.
This recipe is Vegan friendly. I have not used any Ghee in this recipe, because I'm not a big fan of it (please don't come for me, I just don't vibe with ghee!🙈) If you like ghee, use that instead of oil.
You can choose to add more whole spices to this recipe or completely take out the whole spices, as you wish. I have kept them to real basic, because I wanted to make like my mum does. ❤️