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Himalayan Red Rajma (Red Kidney Beans) | 750 g

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Availability: 1000 in stock

Himalayan Rajma, also known as Kidney Beans, are a popular legume that are widely consumed in India and around the world. These beans are oil-free, high-protein, and packed with essential nutrients, making them an excellent addition to any diet. 

Source/Origin- Natural Himalayan Red Rajma harvested from high altitude area of Uttarakhand.

The Health Benefits of Himalayan Rajma

Himalayan Rajma is a nutritious food that is known for its many health benefits. Here are some of the reasons why you should consider adding this delicious legume to your diet:

High in Protein: Himalayan Rajma is an excellent source of plant-based protein, which is essential for building and repairing muscle tissue.

Rich in Fiber: The high fiber content in Himalayan Rajma can help improve digestion and promote a feeling of fullness, which may help with weight management.

Packed with Vitamins and Minerals: Himalayan Rajma is rich in vitamins and minerals such as iron, magnesium, and potassium, which are important for maintaining good health.

The Variety of Himalayan Rajma

Himalayan Rajma comes in a variety of colors and sizes, each with its unique characteristics. Here are some of the most popular types of Himalayan Rajma:

Red Rajma: This variety of Himalayan Rajma is one of the most popular and commonly available in India. It has a mild, nutty flavor and is perfect for making a variety of dishes, including soups, stews, and salads.

White Rajma: This variety of Himalayan Rajma is milder in flavor than red rajma and has a softer texture. It is commonly used in North Indian cuisine and is perfect for making rajma masala.

Black Rajma: This variety of Himalayan Rajma is much smaller and darker than red or white rajma. It has a slightly sweet flavor and is perfect for making rajma chawal, a popular North Indian dish.

How to Cook with Himalayan Rajma

Himalayan Rajma is a versatile food that can be used in a wide variety of dishes. Here are

some tips for cooking with Himalayan Rajma:

Soak the beans: Before cooking, it is important to soak the beans overnight in water. This will help to reduce the cooking time and makes them easier to digest.

Cook slowly: Himalayan Rajma should be cooked slowly over a low flame to ensure that they cook evenly and don’t become mushy.

Spice it up: Himalayan Rajma is perfect for making a variety of spicy dishes, including rajma chawal, rajma masala, and rajma kebab.

Weight750 g

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