Rajma
Rajma is a hearty and beloved North Indian curry made from red kidney beans slow-cooked in a rich, spiced onion-tomato gravy. It is typically seasoned with a blend of aromatic spices like cumin, coriander, and garam masala, and is most famously served with steamed rice in a classic combination known as 'Rajma Chawal'.
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🍽️ Nutrition at a glance
This dish is an excellent source of plant-based protein and dietary fiber, making it a very filling and nutritious meal. A typical serving of Rajma with rice contains approximately 350-450 calories, with the beans providing complex carbohydrates for sustained energy.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 15 g |
| Carbs | 40 g |
| Fat | 4 g |
| Fiber | 12 g |
| Sugar | 6 g |
| Sodium | 480 mg |
| Potassium | 550 mg |
| Iron | 4.5 mg |
| Magnesium | 80 mg |
| Folate | 130 mcg |
| Phosphorus | 200 mg |
| Zinc | 2.5 mg |
| Vitamin B6 | 0.3 mg |
| Manganese | 1.2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Rajma is considered the ultimate comfort food in many North Indian households, often evoking a sense of nostalgia and home-cooked warmth. Nutritionally, the combination of rice and beans creates a complete protein, providing all essential amino acids, which has made it a vital protein source in vegetarian diets for centuries.
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AI estimate may be inaccurate · Terms