Rajma Chawal Recipe needs no introduction across northern Indian region and is a most popular dish across North India and mainly it’s a Punjabi cuisine made with red beans (rajma) and mixed with cooked rice. It has been a staple diet of the Northern India. This is made in households of Punjab, Rajasthan, Haryana, Kashmir, and Uttar Pradesh, Nepal. This dish is also relished across the dhabbas of north India. Rajma Chawal is relished as a wholesome meal and comfort food. This dish actually has been a favorite across creole dominated states of USA, Haiti, and South American region.  

In the state of Louisiana Red Beans (Rajma) and rice is an emblematic dish of the Louisiana Creole cuisine.  It is traditionally made with onions, bell peppers, celery and spices such as thyme, cayenne pepper and bay leaf, and served over rice. Often meats are also added to the preparation. 

This is one of the few New Orleans style dishes to be commonly served both in people’s homes and in restaurants. In New Orleans Red Beans and Rice is elevated to a Monday ritual, to which leftover meat from Sunday dinner is added to the red beans curry and served with rice.  This ritual is celebrated from generations and is still a popular Monday food. As red beans require minimal efforts it became part of day to day life of the Orleans. It was said that Monday would be the wash day, or the day when people would do their weekly laundry. This is during the days when there was no washing machine so the washing process was tedious, people in household would just place a pot of red beans with whatever veggies or meats that was left over to cook and then eat with rice.  

The recipe of red beans and rice can be traced to 1901, in the edition of picayune’s creole cook book. The recipe is also said to be mentioned in local writings of 18th century. The creoles believe that Beans, whether white or red, are among the most nutritious of food substances. In all the ancient homes of New Orleans, and in the colleges and convents, where large numbers

Of children are sent to be reared to be strong and useful men and women, several times a week there appear on the table either the nicely cooked dish of Red Beans, which are eaten

along with rice. The Creoles hold that the boys and girls who are raised on beans and rice and beef will be among the strongest and sturdiest of people. The ancient creole recipe instructs to Wash the beans and soak them over night, or, at least five or six hours, in fresh, cold water. When ready to cook, drain off this water and put the beans in a pot of cold water, covering

With at least two quarts, for beans must cook thoroughly. Let the water heat slowly. Then add the ham or salt pork, and the herbs and onion and carrot, minced fine. Boil the beans at least two, hours, or until tender enough to mash easily under  pressure. When tender, remove from

the pot, put the salt meat or ham on top of the dish, and serve hot as a vegetable, with boiled rice.