Red Rajma (लाल राजमा)

by Girish Kotnala



Red Kidney beans from Uttarakhand. You would notice it takes less amount of beans and cooks faster compared to normally available varieties.

Kidney beans are integral part of the cuisine in northern regions of India where the beans are known as rajma and are used in a dish of the same name. The hill variety grown variously in Himachal Pradesh, Uttarakhand, Jammu & Kashmir are red in colour with small bean size. This particular type is more popular in these regions. While the bigger red and chitra or speckled beans are more famous in other northern states.

Raw kidney beans contain relatively high amounts of phytohemagglutinin, and thus are more toxic than most other bean varieties if not pre-soaked and subsequently heated to the boiling point for at least 10 minutes. The beans are highly nutritious and are one of the famous dishes in hotels and restaurants.

Kidney beans may help in preventing cancer.
Kidney beans may improve brain function.
Kidney beans may control blood sugar levels and may prevent diabetes.
Kidney beans are high source of protein.
Kidney beans may help in bone strength/prevent osteoporosis
Kidney beans may help in preventing bad cholesterol (LDL).
Kidney beans help in maintaining healthy skin.
Kidney beans are rich in fiber.
Kidney beans may help in preventing irritable bowel syndrome (IBS).
Kidney beans are heart healthy.
Kidney beans help weight loss due to its high fiber content.


There are no review yet.

Be the first to review “Red Rajma (लाल राजमा)”

Girish Kotnala