.jpg) Rajma served with Roti India | |
| 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 |
| 100 grams of boiled Rajma beans contain 140 calories kcal | |
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.
- ^ 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.
- ^ "Gogji Razma (Kidney Beans with Turnips)". Jagalbandi. Archived from the original on 11 January 2013. Retrieved 7 July 2009.
- ^ "Rajma, rice and calories". The Hindu. Chennai, India. 22 September 2003. Archived from the original on 11 October 2003. Retrieved 7 July 2009.