Indian rajma is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many spices, and is usually served with rice and roti. They are a popular legume that is consumed as a part of the Indian diet and also it is very popular in Nepali diet. They are extremely nutritious and are packed with multiple minerals, vitamins, proteins and carbohydrates. The benefits of rajma are not limited to just certain nutritional elements. It is, in fact, a powerhouse of nourishment and must be a part of your diet at least once a week.
Evidence proves that soluble fibre in rajma lowers bad cholesterol (LDL) and ups the good cholesterol (HDL) by forming a gel-like substance in the stomach and prevents the reabsorption of cholesterol into the body. In addition, rajma is a good source of potassium which dilates blood vessels and lowers blood pressure.