Rajma

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Rajma

Rajma (/ˈrɑːdʒmə/; from Hindi: राजमा) is a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular diet in Northern India. The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico. 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.

Etymology

The word "Rajma" is derived from the Hindi word "Rājmā" (राजमा), which translates to "red kidney beans" in English. The term is used in India, particularly in the northern states of Punjab, Haryana, and Himachal Pradesh, where the dish is a staple part of the local cuisine.

Preparation

Rajma is prepared with red kidney beans, onions, tomatoes, and a melange of spices, including cumin, coriander, turmeric, and garam masala. The beans are soaked overnight to reduce cooking time and enhance flavor. They are then boiled until soft and combined with a spicy onion-tomato masala. The dish is typically served with rice or roti, and often accompanied by yogurt or pickle.

Nutritional Value

Rajma is a rich source of protein, making it an excellent choice for vegetarians and vegans. It also contains substantial amounts of fiber, which aids in digestion and promotes a feeling of fullness. Additionally, Rajma is a good source of iron, potassium, and magnesium, essential minerals for maintaining good health.

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