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Rajma

Rajma
Alternative namesRazma, Laal Lobia
Place of originIndian subcontinent
Region or stateNorth India
Associated national cuisineIndia, Nepal
Main ingredientsKidney beans
Food energy
(per serving)
100 grams of boiled Rajma beans contain 140 calories kcal

Rājmā[1] 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 and Nepal.[2] The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico.[3] 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.[3] Rajma chawal is kidney beans served with boiled rice.

Some of the best Rajma is said to be grown in the Nepal hills, north Indian state of Himachal Pradesh 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,and assar in doda district of Jammu. 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.[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 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.[5]

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

See also

References

  1. ^ "Gogji Razma (Kidney Beans with Turnips)". Jagalbandi. Archived from the original on 11 January 2013. Retrieved 7 July 2009.
  2. ^ "Food-nepal.com - Rajma Curry in Nepalese Cuisine (Kidney Bean Rajma)".
  3. ^ a b "Rajma, rice and calories". Chennai, India: The Hindu. 22 September 2003. Retrieved 7 July 2009.
  4. ^ "Preparation of Nepali Curry Rajma in Australia | nepaliaustralian".
  5. ^ "Restaurant Style Punjabi Rajma Masala; foodcow".

External links