Rajma is a popular dish in the Northern states of India, as well as in Pakistan and Nepal.

Some of the best Rajma is said to be grown in the north Indian states of Himachal Pradesh, Uttarakhand, and the Jammu region of Jammu and Kashmir. Rajma Chawal served with chutney of Anardana (pomegranate) is a famous dish in Peerah, a town in Ramban district of Jammu and Kashmir, and Assar/Baggar in Doda district of Jammu and Kashmir.

Going further, the Rajma of Chinta Valley in Doda district, a short distance from the town of Bhaderwah of Jammu province are said to be amongst the most popular. These are smaller in size than most Rajma grown in plains and have a slightly sweetish taste.

The combination of rajma and rice is generally listed as a top favorite of North Indians and Nepalis. Rajma is prepared with onion, garlic and many spices in India, and it is one of the staple foods in Nepal.

Rajma Masala is a popular dish in the Northern states of India, as well as in Pakistan. The Punjabi way of cooking Rajma Masala is to soak the kidney beans overnight in water, cook them in a pressure cooker and then mix in bhuna masala made with chopped onions, diced tomatoes, ginger, garlic and a mélange of spices including cumin, coriander, turmeric, garam masala and chili powder.