Rajma seeds, also known as kidney beans, are a popular ingredient in Nepali cuisine. They are a rich source of protein, fiber, vitamins, and minerals, making them a nutritious addition to any diet.
In Nepal, rajma seeds are most commonly used to make rajma masala, a spicy, flavorful dish that is usually served with rice or roti. The seeds are soaked overnight and then boiled until they are tender. They are then cooked with a variety of spices, including cumin, coriander, turmeric, and chili powder, along with onions, tomatoes, and garlic
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