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Rajma

Rājmā, 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. 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 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. == Nutrition ==
Nutrition
A serving of boiled Rajma beans contains about 140 calories, of protein, of fat and of carbohydrate. ==See also==
Source: Wikipedia ↗
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