Rājmā is a popular North Indian dish consisting of red kidney beans in a thick aromatic and spicy gravy. The kidney bean, also known as the red bean, is named for its visual resemblance in shape and color of a kidney.

Rajma is usually served with rice or roti. Although the kidney bean is not of Indian origin, it has become a part of regular diet in northern regions of India.

The spicy dish Rajma was developed after the red kidney bean was brought to India from Central Mexico and Guatemala. Being a popular dish, it is prepared on all important occasions. About 100 grams of boiled Rajma beans contain 140 calories, 5.7 grams of protein, 5.9 grams of fat and nearly 17.8 grams of carbohydrate.

Some of the best Rajma are said to be grown in Jammu. Rajma of Chinta Valley in Jammu province is said to be the finest ever. It is smaller in size than Rajma grown in plains, and is slightly sweetish in taste.

The combination of Rajma and rice generally lists as a top favorite of North Indians, particularly the Punjabi. Red kidney beans are used in New Orleans and much of southern Louisiana for the classic Monday Creole dish of Red beans and rice.

Kidney beans are more toxic than most other bean varieties. They need to be soaked over night and subsequently heated to the boiling point for at least 10 minutes.