{{short description|Red kidney beans dish, originating from the Indian subcontinent}} {{use indian english|date=February 2026}} {{Use dmy dates|date=April 2022}} {{for|the Latvian darts player|Madars Razma}} {{Infobox food | image = Rajma Masala (32081557778).jpg | caption = Rajma served with roti | alternate_name = Razma, Laal Lobia, राजमा, راجما | country = Indian subcontinent | national_cuisine = India | region = India, Nepal and Pakistan<ref name="Hallinan2021">{{cite web |last1=Hallinan |first1=Bridget |title=Use Leftover Rajma to Make These Kidney Bean Curry Burgers and Tacos |url=https://www.foodandwine.com/cooking-techniques/chitra-agrawal-rajma-burgers-tacos |publisher=Food & Wine |access-date=2 July 2021 |language=English |date=4 June 2021|quote=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.}}</ref> | creator = | course = | served = | main_ingredient = Kidney beans | variations = | calories = 100 grams of boiled Rajma beans contain 140 calories | other = | alt = }}
'''Rājmā''',{{efn|{{IPA|hns|raːdʒmaː||||}} (Hindi and Nepali: {{langx|hi|राजमा}}, {{langx|ur|راجما}}); also known as '''rajmah''', '''rāzmā''', or '''lal lobia'''}}<ref name="jug alba diaries M's/Rajma">{{cite web|url = http://jugalbandi.info/2007/12/gogji-razma-kidney-beans-with-turnips/|archive-url = https://archive.today/20130111155735/http://jugalbandi.info/2007/12/gogji-razma-kidney-beans-with-turnips/|url-status = dead|archive-date = 2013-01-11|title = Gogji Razma (Kidney Beans with Turnips)|publisher = Jagalbandi|access-date = 2009-07-07}}</ref> 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.<ref name="Hallinan2021"/> The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico.<ref name="Hindu-Rajma">{{cite news|url =http://www.hindu.com/mp/2003/09/22/stories/2003092200470400.htm|archive-url =https://web.archive.org/web/20031011132408/http://www.hindu.com/mp/2003/09/22/stories/2003092200470400.htm|url-status =dead|archive-date =11 October 2003| title = Rajma, rice and calories |access-date = 2009-07-07|location=Chennai, India|work =The Hindu|date=22 September 2003}}</ref>
== Regional variants == Rajma is a popular dish in the Northern states of India, as well as in Pakistan and Nepal.<ref name="Hallinan2021"/><ref name="nepaliaustralian2014"/>
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|date=March 2021}}
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.<ref>{{Cite web|title=Bhaderwah Rajmash: A variety unique in taste|url=https://www.dailyexcelsior.com/bhaderwah-rajmash-a-variety-unique-in-taste/|date=7 July 2019|work=Daily Excelsior|access-date=30 June 2020}}</ref>
The combination of rajma and rice is generally listed as a top favorite of North Indians and Nepalis.<ref name="nepaliaustralian2014">{{cite web |url=https://nepaliaustralian.com/2014/02/06/rajma-red-kidney-beans-curry/ |title=Preparation of Nepali Curry Rajma in Australia |date=6 February 2014 }}</ref> 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.<ref>{{cite book |last1=Pitre |first1=Urvashi |title=Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast |date=19 September 2017 |publisher=Rockridge Press |isbn=978-1939754547 |page=64}}</ref>
== 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.<ref name="Hindu-Rajma" />
==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
==Explanatory notes== {{efnlist}}
==References== {{reflist}}
{{Indian Dishes}} {{Authority control}} Category:Indian cuisine Category:Pakistani cuisine Category:Nepalese cuisine Category:Punjabi cuisine Category:Kidney bean dishes Category:Indian legume dishes Category:Culture of Delhi