kidney beans (राजमा)
About kidney beans (राजमा)
Kidney beans, known as 'Rajma' in Nepali and Hindi, are a popular and nutritious legume widely consumed in Nepal. They are a staple in many Nepali households and are frequently used in traditional dishes. The beans are not native to Nepal, yet they have adapted very well in the Himalayan regions. Rajma is a popular ingredient because it is an affordable source of plant-based protein, which is extremely valuable in areas where access to meat is inconsistent or limited. The beans are commonly used in hearty curries and stews, often cooked with a rich blend of Nepali spices, including cumin, coriander, turmeric, and chili. They are also a favorite during festivals and gatherings, contributing to the vibrant and flavorful food culture of Nepal. The accessibility and nutritional value of kidney beans make them an important part of the diet of many communities across the country, whether in the Terai plains or the mountainous regions.
Nutritional info
These are the major micro nutrients found in kidney beans
Seasonality
The kidney bean growing season in Nepal typically starts around the summer monsoon and extends through to early winter. Sowing usually happens after the first monsoonal showers in June or July, depending on the region. Harvesting happens later, starting from October. This timing aligns with the monsoon season, providing sufficient water for the plants. The actual growing season might vary slightly based on the specific elevation and micro-climate of different parts of Nepal. In lower plains, the season is typically longer compared to the high altitude regions where the colder temperatures restrict the growing season. Kidney beans are predominantly dried and stored for use throughout the year. This storage capacity makes them an important food source especially during off seasons. While fresh kidney beans can be found during harvest season, they are most available in their dried form all year round, making them a staple of Nepali kitchens.
History
Kidney beans are not originally from Nepal, they are believed to have originated in South America, specifically in the Andes region. Their cultivation and consumption spread to Europe with the Spanish colonization of America. Their introduction to the Indian subcontinent, including Nepal, likely occurred through trade routes and cultural exchanges. The exact timeline of their arrival in Nepal is not precisely documented. However, their widespread consumption is relatively recent, likely starting a couple of centuries ago, as new food crops and techniques migrated from India during the rule of British Raj. Over time, kidney beans have become an integral part of the local cuisine in Nepal and the neighbouring Indian states of Uttar Pradesh, Bihar, West Bengal and Sikkim. The ease of cultivation and their high protein content likely contributed to their quick adoption, particularly in areas where other sources of protein were less accessible. Now, kidney beans (Rajma) are an essential ingredient in traditional Nepali cooking, reflecting how global food histories shape local cuisines.