Rajma ke Faide

Rajma is a popular South Asian vegetarian dish consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice and food. Although the kidney bean is not of South Asian origin, it is a part of regular diet in Northern India and Nepal. The dish developed after the red kidney bean was brought to South Asia from Mexico.Being a popular dish, it is prepared on important occasions. A 100 gram serving of boiled Rajma beans contain about 140 calories, 5.7 grams of protein, 5.9 grams of fat and 18 grams of carbohydrate. Rajma chawal, i.e. Rajma served with boiled rice, is a popular dish throughout northern India and Nepal.

Some of the best Rajma are said to be grown in the Nepal hills, north Indian state of Himachal Pradesh and the Jammu region of J&K. Rajma chawal served with chutney of Anardana is famous dish of Peerah, a town in Ramban district of Jammu. 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 generally lists 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. This dish is popular throughout South Asia.