Different varieties of Rajma and how to cook them correctly

Rajma is one of the most popular beans in India, with a nutty flavor and musky aroma, and the most famous dish cooked with it is Rajma Chawal.

It is a unique bean renowned for its high nutritional value, whether you call it red bean or rajma. The main reason why this bean is nicknamed “kidney bean” is that it looks like it. Rajma is one of the most popular beans in India, with a nutty flavor and musky aroma, and the most famous dish cooked with it is Rajma Chawal. This bean has a strong flavor and is high in protein, as well as amino acids and minerals like potassium, magnesium, copper, iron, phosphorus, and vitamins B and K. These beans have a strong nutrient profile , which forces us to prefer them. above the other beans. Most of you have probably noticed that Rajma has a dark crimson to brown color, takes a long time to cook, and is considered very carbonated. However, there are several other types of Rajma that most people are unaware of. In this essay, we will discuss all these varieties of rajma and how to cook them properly.

The two varieties of rajma that we regularly see are Lal rajma and Chitra rajma. But did you know that rajma comes in several flavors? Most people are unaware of the existence of pinto beans, white beans, black beans and Jammu rajma. Each type of rajma has its own set of benefits and cooking times, as well as different flavors and textures. Learn more about their cooking and flavor profile by reading on.

1. Lal Rajma

It is the most common type of kidney bean and has a rich red color. It has a thick, firm texture and is rich in iron and dietary fiber. It has a low glycemic index and is therefore suitable for diabetics. To make this rajma, soak the rajma overnight or for at least 8-10 hours.

2. Chitra Rajma

It has a light brown color with spots and dots or red lines on it and is often harvested in the Himalayan region. This rajma has a moderate flavor and is commonly found in Kashmiri cuisine. Chitra rajma is a milder variety of Lal rajma rich in vitamins and protein. This rajma cooks faster than Lal rajma and can be steeped for 4-6 hours before cooking.

3. Jammu

This rajma is smaller in size, has a shiny appearance and is said to be very aromatic. Jammu rajma has about the same nutritional profile as Lal & Chitra Rajma, but it is said to be sweeter. This variety of rajma should be soaked for 6-8 hours before cooking to get the full flavor of the meal.

4. Pinto Beans

This bean is not of Indian origin and is most commonly found in Mexican and South American cuisine. They are brown to crimson in color and longer than other kidney beans. These beans have a strong flavor and are usually used in salads and other similar dishes.

cooking tips

It is recommended to soak the rajma for as long as possible before cooking. The soaking time should ideally be 10 to 12 hours or overnight, as this softens the rajma and helps achieve the desired texture and flavor. Also, if they weren’t soaked overnight, make sure they are soaked for 2-4 hours in hot, boiling water. Another tip is to never dip them in baking soda as this can alter the flavor of the rajma.