Here is another one of my favorite everyday dishes from childhood. My mother would prepare these red beans at least twice a month when we were growing up. They are robust, spicy and easy enough for a week night dinner. Although the dish is totally vegetarian it has the heft of something meaty thanks to the complex spice profile. I always use a slow cooker for my Indian lentils and beans. It does a beautiful job of re-hydrating the beans without making them too mushy. If you don’t have a slow cooker you could also prepare the beans in a low oven. <br /> <br />My mother’s innovation to this classic Punjabi dish is the fresh carrot slaw that she always serves with it. The slaw couldn’t be simpler – just freshly grated carrots, radish, some thinly sliced red onion, a little cilantro all tossed with fresh lemon juice and salt – but it truly takes this dish to the next level. Ladle some rajma on top of simple basmati rice and pile the slaw on top. The contrast of the soft rice and beans with the fresh crunchy slaw is addictive and so fabulous.

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