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Rajma is a main course dish of vegetarians. It is a South Asian vegetarian dish prepared with red kidney beans (which have been soaked overnight and then boiled) in a thick gravy with many Indian whole spices and food. They are considered a delicacy. Apart, from their regular usage as a main course dish, they are also used in many mexican dishes. They are also used in many snacks, chaats, etc. They are also used in soups, wraps and tortillas. So rajma can be used in a lot of ways other than the traditional one but that depends on personal taste and preference.
Rajma should be kept in a plastic or glass jar with a tight lid.
They should be kept in a cool and dry place.
Rajma are full of potassium, magnesium, iron and proteins. So they are a good meat substitute for vegetarians.They have several disease-fighting antioxidants that promote a healthy and strong immunity. Besides this, rajma have many other health benefits too.
Rajma are loaded with manganese that act as an antioxidant defence. They reduce free radicals and contain the risk of cancer.
They help in good functioning of brain and memory as they contain a good amount of thiamine.
They are good for diabetic patients as they help to maintain blood sugar levels.
They provide good cardiovascular health as the high fiber content in them lowers the cholesterol level.
They are a great energy booster as they are a rich source of iron which increases energy levels of the body.
They provide good bone strength as the manganese and calcium content in them helps in developing stronger bones and thus, prevents osteoporosis.
Although the shelf life of rajma is indefinite, Jain dry fruits recommends its customers to use them within 1-2 years.
“Red Kidney Beans” more popularly known as “Rajma” have got this name due to their shape which resembles the human kidney. They are one of the tastiest beans and belong to lentils food group. Rajma form an important part of vegetarian diet due to their excellent protein content. Rajma is a popular South Asian vegetarian dish and is prepared in a thick gravy with many Indian whole spices and usually served with rice and food. Some of the best rajma are said to be grown in the Nepal hills, North Indian states of Himachal Pradesh and Jammu and Kashmir. Rajma of Chinta valley in Doda district are said to be amongst the most popular. These are smaller in size than most rajma grown in plains and have a slightly sweetish taste.
Jain dry fruits is directly linked with the growers of Rajma and deals with their best quality and ships them to the doorstep of its customers throughout the nation.