Rajma: Difference between revisions
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==See also== |
==See also== |
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*[[Kidney beans]] |
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*[[Punjabi cuisine]] |
*[[Punjabi cuisine]] |
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*[[Gigandes plaki]] |
*[[Gigandes plaki]] |
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Revision as of 18:05, 8 January 2010
| Alternative names | Razma |
|---|---|
| Place of origin | India, Pakistan |
| Region or state | Punjab, Awadh, Kashmir, among other regions of the northern Indian subcontinent |
| Main ingredients | kidney beans |
Rājmā[1] (Hindi: राजमा, Urdu: راجما) or Rāzmā[1] (Kashmiri: राज़मा, رازما) is a popular North Indian and Pakistani vegetarian dish consisting of red kidney beans in a thick curry with lots of Indian whole spices. This dish developed after the red kidney bean was brought to the Indian subcontinent from the New World, Central Mexico and Guatemala, to be precise.[2]
This dish is prepared by soaking beans in water overnight before they get boiled in a pressure cooker. Curry spices are generally cooked beforehand and then added at a later time.
References
- ^ a b "Gogji Razma (Kidney Beans with Turnips)". Jagalbandi. Retrieved 2009–07–07.
{{cite web}}: Check date values in:|accessdate=(help) - ^ "Rajma, rice and calories". The Hindu. Retrieved 2009–07–07.
{{cite web}}: Check date values in:|accessdate=(help)
See also
Need more information about dietary contents