Rajma

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title: "Rajma" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["indian-cuisine", "pakistani-cuisine", "nepalese-cuisine", "punjabi-cuisine", "legume-dishes", "indian-legume-dishes", "culture-of-delhi"] description: "Red kidney beans dish, originating from the Indian subcontinent" topic_path: "geography/india" source: "https://en.wikipedia.org/wiki/Rajma" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Red kidney beans dish, originating from the Indian subcontinent ::

::data[format=table title="Infobox food"]

Field	Value
image	Rajma Masala (32081557778).jpg
caption	Rajma served with Roti India
alternate_name	Razma, Laal Lobia, राजमा, راجما
country	Indian subcontinent
national_cuisine	India
region	India, Nepal and Pakistan
main_ingredient	Kidney beans
calories	100 grams of boiled Rajma beans contain 140 calories
::

| image = Rajma Masala (32081557778).jpg | caption = Rajma served with Roti India | alternate_name = Razma, Laal Lobia, राजमा, راجما | country = Indian subcontinent | national_cuisine = India | region = India, Nepal and Pakistan | creator = | course = | served = | main_ingredient = Kidney beans | variations = | calories = 100 grams of boiled Rajma beans contain 140 calories | other = | alt = ::figure[src="https://upload.wikimedia.org/wikipedia/commons/f/f5/Rajma_Chawal_from_India.jpg" caption="Rajma or kidney beans, simmered in a gravy of onions and tomatoes from India" alt="Kidney Beans or Rajma simmered in a gravy of onions and tomatoes on rice"] ::

Rājmā (Hindi and Nepali: राजमा, ), 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 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. The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico..

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 of Jammu and Kashmir, and Assar/Baggar in 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 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 bhuna masala made with chopped onions, diced tomatoes, ginger, garlic and a mélange of spices including cumin, coriander, turmeric, garam masala and chili powder.

Nutrition

A 100 g serving of boiled Rajma beans contains about 140 calories, 5.7 g of protein, 5.9 g of fat and 18 g of carbohydrate.

References

References

1. (4 June 2021). "Use Leftover Rajma to Make These Kidney Bean Curry Burgers and Tacos". [[Food & Wine]].
2. (22 September 2003). "Rajma, rice and calories". [[The Hindu]].
3. (7 July 2019). "Bhaderwah Rajmash: A variety unique in taste". [[Daily Excelsior]].
4. (6 February 2014). "Preparation of Nepali Curry Rajma in Australia".
5. (19 September 2017). "Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast". Rockridge Press.

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