Rajma

Rajma, also known by names like Rajma or Razma, is a cherished vegetarian dish from the Indian subcontinent. This culinary delight features red kidney beans simmered in a rich, flavorful gravy infused with Indian spices. Often accompanied by rice, it forms a classic meal combination. While kidney beans are native to Mexico, they have been embraced as a staple in Northern India over time.

A 100-gram serving of boiled Rajma beans provides approximately 140 calories, 5.7 grams of protein, 5.9 grams of fat, and 18 grams of carbohydrates, making it a nutritious option. When paired with boiled rice, the dish is known as Rajma Chawal.

Some of the finest Rajma beans are cultivated in the Indian regions of Himachal Pradesh, Uttarakhand, and Jammu & Kashmir. Of particular note are Peerah in the Ramban district and Assar/Baggar in the Doda district of Jammu & Kashmir, renowned for their Rajma Chawal served with Anardana chutney. The Rajma from Chinta Valley in Doda, near Bhaderwah, is especially famous for its smaller size and slightly sweet flavor.

This combination of Rajma and rice is a favorite among many in North India and Nepal. The Indian preparation of Rajma often involves cooking the beans with onions, garlic, and a medley of spices. In Nepal, Rajma is also a dietary staple. A popular Northern Indian variant, Rajma Masala, is prepared by soaking the beans overnight, boiling them in a pressure cooker, and then combining them with a bhuna masala—a blend of sautéed onions, tomatoes, ginger, garlic, and spices.

In the southern regions of Odisha, Rajma Roti Chawal was historically a common meal among the working-class population, underscoring its widespread appeal and versatility.