be(an) happy
I can’t believe it’s June already! How have you all bean? For me, the last couple of months have simply flown by to say the least. Hmm what have I bean up to you ask?
Well, I’ve bean meaning to share with you all my all time favorite beans dish - Rajma! You can think of rajma as a North Indian curry with a tomato onion base, lots of butter and obviously BEANS!!
One of the first few encounters I had with my best friend Ameeshi was obviously over food. We lived in the same dorm and shared a similar passion for food. Feeling slightly homesick in those initial days of freshman year, she decided to make us rajma for dinner one night. Boy oh boy, was that the best rajma I had ever had! Ever since then, I’ve only made rajma the way she taught me. I visited my family in India that winter break and I knew I had to make Ameeshi’s rajma. Seven years later and now even mumma continues to make Ameeshi’s rajma. Thank you Ameeshi!
Rajma is a one bowl meal to be honest. I enjoy it with some jeera rice, papad and fresh onions. What I love about rajma the most is that the more you let it slow cook the better it gets. It tastes wonderful as leftovers and even freezes nicely for a rainy day meal. In fact, I made five and a half quarts of rajma for a friend and froze it all!!!
