Rajma

Rājmā or Rāzmā is a popular 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. 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. Rajma chawal is kidney beans served with boiled rice.

Some of the best Rajma is said to be grown in the north Indian state of Himachal Pradesh, Uttrakhand and the Jammu region of Jammu and Kashmir. 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.

The combination of Rajma and rice generally lists as a top favorite of North Indians and Nepalis. 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 very popular dish in the Northern states of India. The Punjabi way of cooking Rajma Masala is to soak it overnight in water, boil it using a pressure cooker and mix bhuna masala made with chopped onions, pureed tomato, ginger, garlic and milieu of fresh spices including cumin, coriander, and Chilli powder.

Rajma Roti Chawal was a popular staple food of southern parts in Orrisa, it was consumed by "aam aadmi" (working-class people).