Rajma with Adzuki Beans

Rajma is a curried North Indian red kidney bean stew. Served with steamed white rice, it is comfort food reserved for Sunday afternoons. In my household, since people are not all that excited about red kidney beans, I adapted the recipe using smaller, thin-skinned adzuki beans. This is every bit as comforting and delicious, plus adzuki beans are naturally creamy and cook much faster than red kidney beans—a win-win!