Rajma

Rājmā[1] or Rāzmā is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice. Although kidney beans did not originate from the Indian subcontinent, it is a part of regular diet in Northern India. The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico.[2] A 100 gram serving of boiled Rajma beans contains about 140 calories, 5.7 grams of protein, 5.9 grams of fat and 18 grams of carbohydrate.[2] Rajma chawal is kidney beans served with boiled rice.

Rajma
Rajma served with boiled rice from India.
Alternative namesRazma, Laal Lobia
Place of originIndian subcontinent
Region or stateNorth India
Associated national cuisineIndia
Main ingredientsKidney beans
Food energy
(per serving)
100 grams of boiled Rajma beans contain 140 calories kcal
Rajma or Kidney Beans, simmered in a gravy of onions and tomatoes.

Some of the best Rajma is said to be grown in the north Indian state of Himachal Pradesh, Uttarakhand the Jammu region of Jammu and Kashmir and Haryana . Rajma Chawal served with chutney of Anardana is the famous dish of Peerah, a town in Ramban district of Jammu & Kashmir, and Assar/Baggar in Doda district of Jammu & Kashmir. Going further, the Rajma of Chinta Valley in Doda district, a short distance from the town of Bhaderwah of Jammu province are said to be amongst the most popular. These are smaller in size than most Rajma grown in plains and have a slightly sweetish taste.[3]

The combination of Rajma and rice generally lists as a top favorite of North Indians and Nepalis.[4] Rajma is prepared with onion, garlic and many spices in India, and it is one of the staple foods in Nepal.

Rajma Masala is a popular dish in the Northern states of India. The Punjabi way of cooking Rajma Masala is to soak the kidney beans overnight in water, cook them in a pressure cooker and then mix in bhuna masala made with chopped onions, diced tomato, ginger, garlic and a milieu of spices including cumin, coriander, turmeric, garam masala and chili powder.[5]

See also

References
  1. "Gogji Razma (Kidney Beans with Turnips)". Jagalbandi. Archived from the original on 11 January 2013. Retrieved 7 July 2009.
  2. "Rajma, rice and calories". The Hindu. Chennai, India. 22 September 2003. Retrieved 7 July 2009.
  3. "Bhaderwah Rajmash: A variety unique in taste". Daily Excelsior. 7 July 2019. Retrieved 30 June 2020.
  4. "Preparation of Nepali Curry Rajma in Australia".
  5. Pitre, Urvashi (19 September 2017). Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast. Rockridge Press. p. 64. ISBN 978-1939754547.
  • Media related to Rajma at Wikimedia Commons
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