Rajma Red (500g)

Sale price Rs. 145.00
  • Our premium rajma red or red kidney beans are produced without the use of synthetic pesticides, herbicides, or fertilisers, ensuring a natural and pure product. 
  • Our organic rajma red or red kidney beans are non-genetically modified organisms. (non-GMO). 
  • Our rajma red or red kidney beans are produced with a commitment to environmentally friendly practices.
  • Rajma red beans are rich in protein, essential for muscle repair, growth, and overall body function.
  • The fibre, potassium, and antioxidants in rajma red help lower cholesterol levels, reduce blood pressure, and promote heart health.
  • The complex carbohydrates and fibre content in rajma red beans aid in regulating blood sugar levels, making them suitable for diabetics.
  • High fibre content supports digestive health by preventing constipation and promoting regular bowel movements.
  • Rajma red beans can be used in a variety of culinary preparations, including the famous Indian dish Rajma Masala, bean salads, soups, and stews, adding texture, flavour, and nutrition to the dishes.
  • When cooked, rajma red beans develop a creamy texture, making them ideal for dishes where a thick and rich consistency is desired, enhancing the overall taste and mouthfeel of the dish.
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Rajma Red (500g)

Rajma Red (500g)

Rs. 145.00

Organic Mandya Promise

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Within Banglore

Non-GMO

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Rajma Red, also known as red kidney beans, is a popular legume known for its deep red colour and kidney-shaped appearance. Originating from South America, these beans were introduced to India during the colonial period. Scientifically known as Phaseolus vulgaris, they belong to the Fabaceae family. Our rajma red or red kidney beans are primarily sourced from regions like Himachal Pradesh and Uttarakhand, where they are cultivated in the cool and mountainous terrains. 

An interesting fact about rajma red or red kidney beans is that they are a rich source of plant-based protein, fibre, and essential nutrients like iron and folate. Health-wise, they promote heart health, aid in digestion, and help regulate blood sugar levels. Culinary-wise, rajma red or red kidney beans are a staple in Indian cuisine and are used to prepare various dishes like Rajma Masala, bean salads, soups, and stews, offering a hearty and nutritious meal option.

Rajma Red Benefits:

  • Rajma red beans are rich in protein, essential for muscle repair, growth, and overall body function.

  • The fibre, potassium, and antioxidants in rajma red help lower cholesterol levels, reduce blood pressure, and promote heart health.

  • The complex carbohydrates and fibre content in rajma red beans aid in regulating blood sugar levels, making them suitable for diabetics.

  • High fibre content supports digestive health by preventing constipation and promoting regular bowel movements.

  • Red beans are a good source of iron, which is essential for maintaining healthy blood cells and preventing anaemia.

  • The fibre and protein content in rajma red beans help you feel fuller for longer, reducing calorie intake and aiding in weight management.

  • Rajma red beans are packed with essential nutrients like folate, potassium, and magnesium, supporting overall health and well-being.

  • Rajma red beans can be used in a variety of culinary preparations, including the famous Indian dish Rajma Masala, bean salads, soups, and stews, adding texture, flavour, and nutrition to the dishes.

  • When cooked, rajma red beans develop a creamy texture, making them ideal for dishes where a thick and rich consistency is desired, enhancing the overall taste and mouthfeel of the dish.

Usage & Storage Tips

FAQ's

What is rajma red? 

Rajma red, also known as red kidney beans, is a popular legume in Indian cuisine. It is known for its rich red colour and creamy texture when cooked.

How do I cook rajma red? 

To cook rajma red, soak the beans overnight or for at least 8 hours. Then, pressure cook them with water and spices until they become soft and tender.

How do I soak rajma red properly? 

To soak rajma red, rinse the beans thoroughly and then place them in a bowl with enough water to cover them completely. Soak for at least 8 hours or overnight for best results.

Can I cook rajma red without soaking it? 

While it's possible to cook rajma red without soaking, it will take much longer to cook and might not achieve the desired texture. Soaking also helps in reducing cooking time and improving digestibility.

What spices go well with rajma red? 

Common spices that pair well with rajma red include cumin, coriander, turmeric, garam masala, and asafoetida. Fresh herbs like cilantro and ginger also complement its flavour.

How can I make rajma red more digestible? 

Soaking rajma red before cooking and adding a pinch of asafoetida (hing) to the cooking water can help improve its digestibility and reduce gas formation.

Can rajma red be eaten raw? 

No, rajma red should not be eaten raw as it contains a naturally occurring toxin called phytohemagglutinin. Cooking thoroughly eliminates this toxin and makes the beans safe to eat.

How long does it take to cook rajma red in a pressure cooker? 

Typically, it takes about 15-20 minutes of cooking time in a pressure cooker after soaking. The exact time may vary depending on the age and quality of the beans.