Rajma chawal has rapidly spread from being a North Indian staple to being adored all over India. The dish which is as well known as the North Indian Chole-Bhature is a wholesome supper in itself and is much of the time cooked in Punjabi households. Be that as it may, the preparation of Rajma or the kidney bean in Rajma chawal is not Indian since the bean was brought to India from the regions of Central Mexico and Guatemala.
In New Orleans, Creole cooks made red beans and rice, a soupy blend of kidney beans, onions, celery, green peppers and a ham hock seasoned with parsley, thyme, bay and, of course, hot sauce. Eventually, smoked sausage was added to the mix.
In India, vegetarians created rajma masala, another kidney bean stew, but their recipe contained onions and tomatoes and was richly seasoned with ginger, coriander, turmeric, hot chilies and garam masala, a traditional northern India spice blend containing cumin, cinnamon, cardamon and cloves or mace, among other seasonings.
The initial preparation or soaking and boiling the beans and adding a few spices is adapted from Mexican recipes.
Rajma is a staple in Mexican diet even today though it’s Indian variants are quite different from the Mexican preparations.