Sweltering heat or torrential downpour, biting temperatures or a perfect day outside – whatever season you find yourself in, Rajma Chawal manages to reach a place in the belly and heart that is safe from the elements. Taste Atlas recognizes this of course and has therefore ranked the flavor bomb of a dish 14th in its world ranking of the 50 best bean dishes. While we’re not at all surprised, this would be a good time to recognize that the humble rajma doesn’t just need to be associated with a steaming chawal. Find the recipe!

Grilled Rajma Masala Sandwich

While we know you’re tempted to rummage through the thickened leftover Rajma masala in the fridge, why not replace the white carbs with… well, a different carb. Follow this recipe from Archana’s Kitchen.

Ingredients: Whole wheat brown bread – 6, sliced ​​onion – 1, boiled and chopped potatoes – 2, cooked rajma – 1/2 cup, grated ginger – 1 inch, chopped garlic – 1 clove, haldi – 1 tsp, powder red chili pepper – 1 tsp, garam masala powder – 1 tsp, chaat masala – 1 tsp, salt to taste, oil for cooking

Method: Brown the ginger and garlic in the oil, then add the rajma and potatoes. Stir in the spices and salt and remove from the heat. Once cooled, add the onions. Pour between two slices of bread and toast as you would any other sandwich.

Rajma pancakes

Rajma Patties guarantee you all the flavor that a typical Rajma gorging experience brings you, albeit in snack form. This Chomp Slurrp Burp recipe will show you how.

Ingredients: Leftover rajma: 1.5 cups, boiled small potatoes – 2, chopped onion – 1/2, corn flour – 1 tbsp, breadcrumbs – 1 tbsp, chopped ginger and garlic – 1 tbsp, salt and pepper to taste, oil for shallow frying

Method: Dry the rajma on the stove and mix it with the potatoes, ginger and garlic. Mash together. Add the cornstarch and breadcrumbs to combine and adjust the salt and pepper. Divide into 15 patties and refrigerate for 30 minutes. Shallow fry for 4-5 minutes and serve with your favorite creamy dipping sauce.

Sundal Rajma

Easily the most unique rajma recipe on the list, Sizzling Tastebuds’ rajma sundal recipe is light even though it packs a dose of subtle flavors into your mouth.

Ingredients: Boiled rajma – 200 gms, grated coconut – 2 tbsp, For tempering – Oil – 1 tsp, urad dal – 1 tsp, mustard seeds – 1/2 tsp, dry red chillies – 1 , slit green chillies – 2, curry leaves – 1 sprig, hinge – 1/8 tsp, coriander leaves – 1 tsp

Method: Spice up the rajma with the tempering and garnish generously with grated coconut and that’s it!

Bean salad with jeera dressing

In full health? This bean salad recipe from Eating Well has a desi dressing recipe highlighting jeera.

Ingredients: Chopped garlic clove – 1, virgin olive oil – 1/2 cup, lemon juice – 1/4 cup, jeera powder – 2 tbsp, ground cinnamon – 1/4 tsp, red kidney beans and boiled chickpeas, finely diced carrots – 1 cup, freshly chopped parsley – 1.5 cups, chopped fresh mint – 1/2 cup, salt to taste

Method: Crush the garlic with salt and add oil, lemon juice, jeera powder and cinnamon. Now add the rest of the ingredients and serve cold or at room temperature.

Twist Videshi: red bean stew

It’s essentially about Rajma but from abroad. Follow this New York Times recipe like the Holy Grail and you would have crossed illusory culinary boundaries in about an hour and a half.

Ingredients: Rajma – 2.25 cups, extra virgin olive oil – 2 tablespoons, chopped onion – 1, peeled and chopped carrots – 2, chopped green peppers – 1 to 2, paprika – 2 tablespoons, tomato paste – 2 tablespoons, bay leaf – 1, salt to taste, oregano – 1 teaspoon, cayenne pepper – a pinch, red wine vinegar – 2 tablespoons, sugar – 1/2 teaspoon, freshly ground pepper, chopped fresh parsley and dill – 1/2 cup, strained yogurt – 1/2 cup

Method: While the beans are boiling, heat some oil and fry the onions, carrots and peppers. After 8 to 10 minutes, add the garlic and cook for another minute. Season with salt, oil and paprika. Now deglaze the pan with a little bean water, then add the tomato paste and bay leaf. Stir in oregano, garlic, cayenne pepper, vinegar and sugar. Leave to simmer for an hour. Adjust the salt. Add the parsley. Serve over rice or noodles with a dollop of yogurt.

Which of these recipes excite you the most?