Organic Rajma - Small Variety (Small Red Kidney Beans)

Organic​‍​‌‍​‍‌ small rajma is among the most protein-rich legumes used in the Indian kitchen with about 24 grams of protein in a 100 g dry beans serving. The protein content level of this bean makes it a nutrient-dense food highly suitable for vegetarian and vegan households, which require complete and diverse protein sources in their diet. Its outstanding dietary fibre content, which includes both types of fibre - soluble fibre that helps maintain heart health and insoluble fibre which aids digestion - makes rajma one of the most comprehensive legumes for simultaneously promoting cardiovascular and gut health.
Moreover, rajma is a good source of iron, folate, phosphorus, potassium, copper, and manganese - nutrients that not only assist in blood formation and bone development but also support immune function and the metabolic processes involved in energy production. The kidney beans' low glycaemic index causes them to be slowly digested, slowly releasing glucose into the bloodstream, and resulting in a strong and long-lasting feeling of fullness - which makes them a perfect food for people who are managing their blood sugar levels or are on a diet aiming for a healthy weight.

Soaking organic small rajma overnight in cold water for 8-10 hours is the best way to prepare them for cooking. After soaking, drain and pressure cook with fresh water and a pinch of turmeric for 5-6 whistles on medium flame until tender throughout. Cook the pressure-cooked rajma in a rich onion-tomato masala with ginger, garlic, whole spices, and finish with butter or ghee for classic rajma curry. Or, after cooling, toss them with cucumber, onion, lemon, and chaat masala for a protein-rich salad. Store dry uncooked rajma in an airtight container in a cool, dry and dark place for up to 12 months, and keep cooked rajma refrigerated in a sealed container; ideally, consume it within 3-4 days for the best taste and food safety.