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{{short description|Red kidney beans dish, originating from the Indian subcontinent}}
{{See also|Beans and rice}}
{{for|the Latvian darts player|Madars Razma}}
{{Infobox food
| image = Rajma Masala (32081557778).jpg
| caption = Rajma served with Roti [[India]]
| alternate_name = Razma, Laal Lobia, राजमा, راجما
| country = [[Indian subcontinent]]
| national_cuisine = [[Indian cuisine|India]]
| region = [[India]], [[Nepal]] and [[Pakistan]]
| creator =
| course =
| served =
| main_ingredient = [[Kidney bean]]s
| variations =
| calories = 100 grams of boiled Rajma beans contain 140 calories
| other =
| alt =
}}
[[File:Rajma Chawal from India.jpg|alt=Kidney Beans or Rajma simmered in a gravy of onions and tomatoes on rice|right|thumb|Rajma or kidney beans, simmered in a gravy of onions and tomatoes from India]]
'''Rājmā''' {{IPA|hns|raːdʒmaː||||}} ({{langx|hi|राजमा}}, {{langx|ne|राजमा}}, {{langx|ur|راجما}}), also known as '''rajmah''', '''rāzmā''', or '''lal lobia''', is a [[vegetarian dish]], originating from the [[Indian subcontinent]], consisting of red [[kidney beans]] in a thick [[gravy]] with many [[spices|Indian whole spices]], and is usually served with rice. It is a part of the regular diet in Northern [[India]], [[Nepal]] and Punjab province of [[Pakistan]]. The dish developed after the red kidney bean was brought to the [[Indian subcontinent]] from Mexico. '''Rajma Chawal''' is kidney beans served with boiled rice.

== Regional variants ==
Rajma is a popular dish in the Northern states of India, as well as in [[Pakistan]] and [[Nepal]].

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|Ramban]] district of [[Jammu and Kashmir (union territory)|Jammu and Kashmir]], and Assar/Baggar in [[Doda district|Doda]] district of Jammu and 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 is generally listed 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 popular dish in the Northern states of India, as well as in Pakistan. The Punjabi 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, diced [[tomato|tomatoes]], [[ginger]], [[garlic]] and a mélange of spices including cumin, coriander, turmeric, [[garam masala]] and [[chili powder]].

== Nutrition ==
A {{convert|100|g}} serving of boiled Rajma beans contains about 140 calories, {{convert|5.7|g}} of protein, {{convert|5.9|g}} of fat and {{convert|18|g}} of carbohydrate.

==See also==
* {{portal-inline|Food}}
* [[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

{{Indian Dishes}}
[[Category:Indian cuisine]]
[[Category:Pakistani cuisine]]
[[Category:Nepalese cuisine]]
[[Category:Punjabi cuisine]]
[[Category:Legume dishes]]
[[Category:Indian legume dishes]]
[[Category:Culture of Delhi]]
{{二次利用|date=19 April 2025, at 13:19}}

Rajma/en - Revision history

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