Rajma is a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with lots of 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.
This dish developed after the red kidney bean was brought to the Indian subcontinent from Central Mexico and Guatemala. Being a popular dish, it is prepared on important occasions. About 100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 9.0 grams of fat and nearly 17.8 grams of carbohydrate.
Rajma from Bhaderwah Jammu Kashmir is famous around the Globe for its Authentic and Delightful Taste. The Rajma is sourced from the local farmers of the Region.
Some of the best Rajma are said to be grown in Jammu region. Rajma – Chawal served with chutney of Anardana is famous dish of Peerah, a town in Ramban district of Jammu and Kashmir. Going further, the Rajma of Chinta Valley (also known as Bhaderwah Rajma) in Doda District, a short distance from the town of Bhaderwah of Jammu province are said to be amongst the finest ever.
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. Being a popular dish, it is prepared on all important occasions,Weekends