Rajma is a popular South Asian vegetariandishconsisting of red kidney beans in a thick gravy with manyIndianwhole spices and usually served with rice and food. Althoughthekidney bean is not of South Asian origin, it is a part ofregulardiet in Northern India and Nepal. The dish developed afterthe redkidney bean was brought to South Asia from Mexico.Being apopulardish, it is prepared on important occasions. A 100 gramserving ofboiled Rajma beans contain about 140 calories, 5.7 gramsofprotein, 5.9 grams of fat and 18 grams of carbohydrate.Rajmachawal, i.e. Rajma served with boiled rice, is a populardishthroughout northern India and Nepal.

Some of the best Rajma are said to be grown in the Nepalhills,north Indian state of Himachal Pradesh and the Jammu regionofJ&K. Rajma chawal served with chutney of Anardana isfamousdish of Peerah, a town in Ramban district of Jammu. Goingfurther,the Rajma of Chinta Valley in Doda district, a shortdistance fromthe town of Bhaderwah of Jammu province are said to beamongst themost popular. These are smaller in size than most Rajmagrown inplains, and have a slightly sweetish taste.

The combination of Rajma and rice generally lists as a topfavoriteof North Indians and Nepalis. Rajma is prepared with onion,garlicand many spices in India, and it is one of the staple foodsinNepal. This dish is popular throughout South Asia.