.jpg) Rajma served with RotiIndia | |
| Alternative names | Razma, Laal Lobia, राजमा, راجما |
|---|---|
| Place of origin | Indian subcontinent |
| Region or state | India,Nepal andPakistan[1] |
| Associatedcuisine | India |
| Main ingredients | Kidney beans |
| 100 grams of boiled Rajma beans contain 140 calories | |
Rājmā[2][raːdʒmaː] (Hindi:राजमा,Nepali:राजमा,Urdu:راجما), also known asrajmah,rāzmā, orlal lobia, is avegetarian dish, originating from theIndian subcontinent, consisting of redkidney beans in a thickgravy with manyIndian whole spices, and is usually served with rice. It is a part of the regular diet in NorthernIndia,Nepal and Punjab province ofPakistan.[1] The dish developed after the red kidney bean was brought to theIndian subcontinent from Mexico.[3]Rajma Chawal is kidney beans served with boiled rice.
Rajma is a popular dish in the Northern states of India, as well as inPakistan andNepal.[1][4]
Some of the best Rajma is said to be grown in the north Indian states ofHimachal Pradesh,Uttarakhand, and theJammu region of Jammu and Kashmir.Rajma Chawal served withchutney of Anardana (pomegranate) is a famous dish in Peerah, a town inRamban district ofJammu and Kashmir, and Assar/Baggar inDoda district of Jammu and Kashmir.[citation needed]
Going further, the Rajma of Chinta Valley inDoda district, a short distance from the town ofBhaderwah 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.[5]
The combination of rajma and rice is generally listed as a top favorite of North Indians andNepalis.[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, as well as in Pakistan. The traditional 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, dicedtomatoes,ginger,garlic and a mélange of spices including cumin, coriander, turmeric,garam masala andchili powder.[6]
A 100 grams (3.5 oz) serving of boiled Rajma beans contains about 140 calories, 5.7 grams (0.20 oz) of protein, 5.9 grams (0.21 oz) of fat and 18 grams (0.63 oz) of carbohydrate.[3]
Food portalIn this week's installment ofChefs at Home, Chitra Agrawal-co-founder of Brooklyn Delhi and cookbook author-starts off by showing how to make rajma, a North Indian and Pakistani kidney bean curry that she learned from her father.
