Rajma

Rajma refers to kidney beans, a popular legume widely used in Indian cooking. These beans are small, reddish-brown, and nutritious, rich in protein, fiber, vitamins, and minerals. When cooked, they develop a hearty, creamy texture and absorb flavors well, making them a versatile ingredient in dishes like rajma curry. Soaking the beans before cooking helps reduce cooking time and improves digestibility. Rajma is often served with rice or bread and is valued for its taste and health benefits, including supporting heart health and digestion.