Red Rajma Phaseolus Vulgaris Whole | Natural Red Kidney Beans

Product Information

• Product Name: Red Rajma Whole
• Botanical Name: Phaseolus vulgaris
• Common Names: Rajma, Lal Rajma, Red Kidney Beans, Kidney Beans
• Form: Whole Dried Beans
• Category: Pulses / Legumes / Food Grains
• Product Type: Edible Dried Bean
• Colour: Red to deep reddish-brown
• Texture: Firm when dry; soft and creamy when properly cooked
• Flavor: Earthy, mildly nutty and rich
• Usage: Cooking and food preparation

What Is Red Rajma?

Red Rajma are the whole dried seeds of Phaseolus vulgaris, commonly known as kidney beans. They are a popular pulse in Indian cuisine and are particularly well known for Rajma Masala, a traditional North Indian preparation.

The beans are naturally rich in plant-based nutrients and can be incorporated into a wide variety of meals after proper soaking and cooking.

Product Features

• Whole red kidney beans.
• Botanical name: Phaseolus vulgaris.
• Traditional Indian pulse and cooking ingredient.
• Rich earthy and mildly nutty flavour.
• Suitable for curries, rice dishes, salads and soups.
• Whole dried bean format.
• Convenient pantry staple.
• Suitable for vegetarian and plant-based recipes.

Benefits / Fayde

Red Rajma can be included as part of a varied and balanced diet.

• Naturally provides plant-based protein.
• Contains dietary fibre.
• Provides carbohydrates as an energy source.
• Contains naturally occurring minerals and other nutrients.
• Suitable for vegetarian and plant-based meals.
• Useful for adding variety to everyday pulse choices.
• Versatile ingredient for traditional and modern recipes.

How to Use

Always soak and thoroughly cook dry rajma before eating.

A common preparation method is:

Sort → Wash → Soak → Drain → Pressure Cook/Boil Thoroughly → Use in Recipe

Red kidney beans should not be eaten raw or inadequately cooked because properly cooking them is important for food safety.

Homemade Recipe

Easy Rajma Curry

Ingredients:

• 1 cup Red Rajma
• 1–2 onions
• 2–3 tomatoes
• Ginger
• Garlic
• Cumin
• Turmeric
• Coriander powder
• Garam masala
• Salt
• Oil
• Water

Method:

1. Sort and rinse the rajma.
2. Soak overnight in plenty of water.
3. Drain the soaking water and rinse again.
4. Pressure cook until the beans are completely soft.
5. Prepare an onion-tomato masala separately.
6. Add the cooked rajma and enough water.
7. Simmer until the gravy reaches the desired consistency.
8. Add garam masala and serve with rice or roti.

Cooking Guide

For best results:

• Sort the beans and remove damaged or discoloured pieces.
• Wash thoroughly.
• Soak before cooking.
• Drain and use fresh water for cooking.
• Cook until the beans are completely tender.
• Do not consume raw or undercooked kidney beans.

Nutrition

Red Rajma naturally provides plant-based protein, dietary fibre, carbohydrates, iron, potassium and other nutrients. Nutritional values can vary depending on variety, cultivation, storage and preparation.

For exact values, always refer to the nutrition panel on the product packaging.

Botanical Information

• Botanical Name: Phaseolus vulgaris L.
• Family: Fabaceae
• Common Name: Kidney Bean
• Indian Common Name: Rajma
• Product Part: Seed
• Product Form: Whole dried bean

Regional & Common Names

Appearance

Red Rajma are medium to large kidney-shaped beans, typically red, reddish-brown or deep maroon in colour. Natural variations in size, shape and shade can occur.

Aroma

Dry rajma has a mild, earthy legume aroma.

Flavor

When properly cooked, Red Rajma have a rich, earthy and mildly nutty flavour with a creamy interior.

Culinary Uses

Red Rajma can be used in:

• Rajma Masala
• Rajma Rice
• Rajma Curry
• Rajma Dal
• Mixed bean salads
• Soups
• Stews
• Bean bowls
• Wrap and filling recipes
• Bean patties
• Homemade vegetarian dishes
• Plant-based recipes

Storage

Store Red Rajma:

• In a cool, dry place.
• Away from moisture and humidity.
• In an airtight container.
• Away from direct sunlight.
• Away from insects and contamination.
• Away from strong-smelling substances.

Reseal the package after every use.

Safety

• Do not eat raw or undercooked kidney beans.
• Always soak and thoroughly cook before consumption.
• Wash and sort the beans before preparation.
• Do not consume beans that show mould, infestation, unusual odour or spoilage.
• Follow the storage and preparation instructions on the package.
• Individuals with specific dietary restrictions should check the product label.
• Keep away from moisture and pests.

Frequently Asked Questions

What is Red Rajma?

Red Rajma are whole dried red kidney beans, botanically identified as Phaseolus vulgaris.

What is the botanical name of Rajma?

The botanical name is Phaseolus vulgaris L.

Is Rajma the same as kidney beans?

Yes. Rajma is the commonly used Indian name for kidney beans, including red kidney bean varieties.

What is Red Rajma called in Hindi?

It is commonly called Lal Rajma (लाल राजमा) or simply Rajma.

Does Rajma need soaking?

Soaking dried rajma before cooking is commonly recommended because it helps reduce cooking time and prepares the beans for proper cooking.

Can Rajma be eaten raw?

No. Dry kidney beans should not be eaten raw or undercooked. They should be thoroughly cooked before consumption.

What dishes can be made with Red Rajma?

Popular preparations include Rajma Masala, Rajma Rice, curries, salads, soups, stews and bean-based vegetarian dishes.

Is Red Rajma suitable for vegetarian diets?

Yes. Rajma is commonly used in vegetarian and plant-based meals.

How should Red Rajma be stored?

Keep the beans in an airtight container in a cool, dry place, protected from moisture, pests and direct sunlight.

Disclaimer

This information is provided for general food and product information only. It is not intended to diagnose, treat, cure or prevent any disease.

Nutritional values can vary by variety, cultivation and preparation. Always refer to the actual product packaging for the most accurate ingredient, nutrition, allergen, storage and cooking information.