Rajma, is a popular and versatile dish commonly used in North Indian cuisine. Known for its kidney-like shape and deep red color, Rajma is a rich source of protein, fiber, and essential nutrients. Typically featured in the iconic dish "Rajma Chawal," the beans are cooked to tenderness and then simmered in a flavorful, spiced gravy.

Rajma not only adds a hearty and wholesome element to meals but also offers a nutritious option for those seeking plant-based protein. Its delicious taste and nutritional profile make it a favorite in diverse culinary creations.