Rajma

Regional variants

Rajma is a staple in northern India, Pakistan, and Nepal. The finest beans are thought to come from Himachal Pradesh, Uttarakhand, and the Jammu region of Jammu and Kashmir. In Peerah, a town in Ramban district, Rajma Chawal is famously paired with pomegranate (anardana) chutney, a combination also popular in Assar and Baggar in Doda district. The rajma from Chinta Valley in Doda, near Bhaderwah, is especially prized; these beans are smaller than those from the plains and have a mildly sweet flavor. The rajma-rice duo is a beloved comfort food for many North Indians and Nepalis. In India, the dish is cooked with onion, garlic, and a variety of spices, and it is a dietary staple in Nepal. Rajma Masala, a popular preparation across northern India and Pakistan, traditionally starts with kidney beans soaked overnight, then pressure-cooked and combined with a bhuna masala of chopped onions, diced tomatoes, ginger, garlic, and a spice blend including cumin, coriander, turmeric, garam masala, and chili powder. Rajma can also be served with Western-style breads like white or whole wheat, either as a sandwich or as a topping. Among the Indian diaspora, it is sometimes eaten with tortillas or pita bread, often because traditional ingredients like atta for rotis are hard to find or for convenience. It can also be prepared in a style similar to pav bhaji, known as rajma pav or rajma pav bhaji.