Rajma and chana are two popular legumes that are widely used in Indian cuisine for their rich flavor and nutritional benefits.

Rajma, also known as kidney beans, are reddish-brown beans that are kidney-shaped. They are a good source of protein, fiber, and various vitamins and minerals, including folate, iron, and magnesium. Rajma is often used to make dishes like rajma masala, a hearty and flavorful curry typically served with rice or roti.

Chana, or chickpeas, are small, beige-colored legumes with a nutty flavor and a slightly grainy texture. They are packed with protein, fiber, and essential nutrients like folate, iron, and phosphorus. Chana is a versatile ingredient used in a variety of dishes, such as chana masala, a spicy and tangy chickpea curry that pairs well with rice or naan.

Both rajma and chana are excellent choices for vegetarians and vegans looking to add plant-based protein to their diets. They can be cooked in a variety of ways and are a staple in many Indian households and cuisines around the world.