Red Rajma (Small)
- Small Red Rajma or ‘Kashmiri Rajma’ is just as well-known as the ‘Kashmiri Mirchi’. This dark red skinned kidney bean’s name derives after its alikeness to a kidney.
- These beans are dehydrated and are available annually.
- These nourishing legumes are obtained from the herbaceous plant, scientifically named Phaseolus vulgaris.
- Red Rajma’s are a storehouse of protein and is a perfect alternative for red meat. A cup of these kidney bean provides 15grams of protein.
- These are extensively known for their musky fragrance and great taste
- It is used for preparing both hot and cold delicacies.
- Red Rajma is exceptionally popular and is used specially in North Indian cuisines.
White Rajma
- Uttarakhand is a home to more than a hundred varities of Kidney beans or Rajma grown at an altitude of 1000-2000 m above sea level.
- Natriana white rajma is superior to the regular rajma and very soft feel and more delicate taste and more delicate flavour.
- These are white in color, large, with a thin, white skin and a subtle flavour. As a result, these beans are more suitable for salads and dishes that require a shorter cooking time.
- White rajma has high fibre content that prevents blood sugar levels from rising rapidly after a meal.
- It contains protein-rich making them an excellent heart-healthy food choice.