Rajma
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| Alternative names | Razma, Laal Lobia, राजमा, راجما |
|---|---|
| Place of origin | Indian subcontinent |
| Region or state | India, Nepal and Pakistan[1] |
| Associated cuisine | India |
| Main ingredients | Kidney beans |
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Rājmā,[a][2] 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 over rice, in a meal called Rajma Chawal. It is a part of the regular diet in Northern India, Nepal and Punjab province of Pakistan.[1] The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico.[3]
Regional variants
Rajma is a popular dish in the Northern states of India, as well as in Pakistan and Nepal.[1][4]
Some of the best Rajma is said to be grown in the north Indian states of Himachal Pradesh, Uttarakhand, and the Jammu region of Jammu and Kashmir. Rajma Chawal served with chutney of Anardana (pomegranate) is a famous dish in Peerah, a town in Ramban district of Jammu and Kashmir, and Assar/Baggar in Doda district of Jammu and Kashmir.[citation needed]
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.[5]
The combination of rajma and rice is generally listed 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, 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 a "bhuna masala" made with chopped onions, diced tomatoes, ginger, garlic and a mélange of spices including cumin, coriander, turmeric, garam masala and chili powder.[6]
Nutrition
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]
See also
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- List of legume dishes
- Indian cuisine
- Gigandes plaki, a similar Greek dish
- Pilaki and Piyaz, similar Turkish bean dishes
- Red beans and rice, a Louisiana Creole specialty
Explanatory notes
References
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- ^ a b c Page Module:Citation/CS1/styles.css has no content.Hallinan, Bridget (4 June 2021). "Use Leftover Rajma to Make These Kidney Bean Curry Burgers and Tacos". Food & Wine. Retrieved 2 July 2021.
In this week's installment of Chefs 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.
- ^ Page Module:Citation/CS1/styles.css has no content."Gogji Razma (Kidney Beans with Turnips)". Jagalbandi. Retrieved 7 July 2009.
{{cite web}}: CS1 maint: deprecated archival service (link) - ^ a b Page Module:Citation/CS1/styles.css has no content."Rajma, rice and calories". The Hindu. Chennai, India. 22 September 2003. Archived from the original on 11 October 2003. Retrieved 7 July 2009.
- ^ a b Page Module:Citation/CS1/styles.css has no content."Preparation of Nepali Curry Rajma in Australia". 6 February 2014.
- ^ Page Module:Citation/CS1/styles.css has no content."Bhaderwah Rajmash: A variety unique in taste". Daily Excelsior. 7 July 2019. Retrieved 30 June 2020.
- ^ Page Module:Citation/CS1/styles.css has no content.Pitre, Urvashi (19 September 2017). Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast. Rockridge Press. p. 64. ISBN 978-1939754547.
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