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Rajma information


Rajma
Rajma served with Roti India
Alternative namesRazma, Laal Lobia, राजमा, راجما
Place of originIndian subcontinent
Region or stateIndia, Nepal and Pakistan[1]
Associated cuisineIndia
Main ingredientsKidney beans
Food energy
(per serving)
100 grams of boiled Rajma beans contain 140 calories kcal
  •  Rajma Media: Rajma
Kidney Beans or Rajma simmered in a gravy of onions and tomatoes on rice
Rajma or kidney beans, simmered in a gravy of onions and tomatoes from India

Rājmā[2] [raːdʒmaː] (Hindi: राजमा, Nepali: राजमा, Urdu: 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 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.[1] The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico.[3] Rajma Chawal is kidney beans served with boiled rice.

  1. ^ a b 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.
  2. ^ "Gogji Razma (Kidney Beans with Turnips)". Jagalbandi. Archived from the original on 11 January 2013. Retrieved 7 July 2009.
  3. ^ "Rajma, rice and calories". The Hindu. Chennai, India. 22 September 2003. Archived from the original on 11 October 2003. Retrieved 7 July 2009.

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