Rajma, also known as kidney beans, is a popular legume widely used in Indian cuisine. The beans are small, kidney-shaped, and come in various colors, with the most common variety being red. Rajma is known for its rich, hearty flavor and soft texture when cooked, making it an ideal ingredient for a variety of dishes.

In Indian cooking, rajma curry is one of the most beloved dishes. The beans are typically cooked in a spiced, flavorful tomato-based gravy along with ingredients like onions, garlic, ginger, cumin, coriander, garam masala, and chili. Rajma is often paired with rice, forming a classic and comforting combination known as rajma chawal.

Rajma is an excellent source of plant-based protein, fiber, iron, and several essential vitamins and minerals, including folate, potassium, and magnesium. Its high protein content makes it an important food choice for vegetarians and vegans. Additionally, rajma is known for its digestive benefits and can help regulate blood sugar levels due to its low glycemic index.

In addition to being used in curries, rajma can be incorporated into soups, salads, and even made into patties or veggie burgers. It is also a great option for meal prepping, as it holds up well in the refrigerator and tastes even better the next day, as the flavors continue to meld together.

Rajma is not only nutritious but also filling, making it a popular choice for a satisfying and wholesome meal. When cooking rajma, it’s important to soak the beans overnight and cook them thoroughly, as raw or undercooked kidney beans can contain toxins that can be harmful if consumed.