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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A traditional Kashmiri curry featuring tender kidney beans and sweet turnips cooked in an aromatic, fennel-spiced gravy. This hearty, no-onion-no-garlic dish is a unique and flavorful way to enjoy rajma, perfect with steamed rice.
Aromatic and soulful kidney bean curry from the valleys of Kashmir. This unique recipe uses fennel and ginger powder instead of the usual onion-tomato base, creating a rich, fragrant gravy that's pure comfort.
Yes, Kashmiri Rajma is highly nutritious, offering 24g of protein and significant fiber per 100g. It supports heart health, aids digestion, and is rich in essential minerals like iron and folate, which are vital for red blood cell formation.
Kashmiri Rajma is an excellent plant-based protein source, containing approximately 24g of protein per 100g of dry beans. This makes it a valuable ingredient for muscle repair and growth, especially in vegetarian and vegan diets.
Yes, its high fiber content promotes satiety, helping you feel full for longer and reducing the likelihood of overeating. Additionally, it has a low glycemic index, which helps maintain steady energy levels and prevents fat-storing insulin spikes.
Yes, Kashmiri Rajma is naturally both vegan and gluten-free. It is a safe and healthy choice for individuals with celiac disease, gluten sensitivities, or those following a strictly plant-based lifestyle.
Yes, it is beneficial for diabetics because its high fiber and complex carbohydrate content result in a low glycemic index. This ensures a slow release of sugar into the bloodstream, helping to regulate blood glucose levels effectively.
No, Kashmiri Rajma is not keto-friendly as it contains approximately 60g of carbohydrates per 100g. While these are healthy complex carbs, they are too high for the strict carbohydrate limits required to maintain ketosis.
Soak the beans for 8-12 hours, then pressure cook them with water and salt for 15-20 minutes until tender. They are best enjoyed when simmered in a rich gravy of tomatoes, onions, and traditional spices like ginger and garam masala.
Kashmiri Rajma is a versatile ingredient found in cuisines around the world. With 333 calories per 100g and 24 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the legume category with complete nutrition information.
View all legume →Discover 1 recipes featuring kashmiri rajma with step-by-step instructions.
Browse recipes →Kashmiri Rajma is smaller, darker red, and has a glossier skin than regular kidney beans. It is prized for its superior flavor, ability to hold its shape during cooking, and its tendency to absorb spices more deeply.
Yes, soaking for at least 8 hours or overnight is essential. This process reduces cooking time, ensures an even texture, and helps break down complex sugars that can cause digestive discomfort and gas.
Store dry beans in an airtight container in a cool, dark, and dry pantry. When kept away from moisture and sunlight, they can remain fresh for up to a year, though older beans may require slightly longer soaking and cooking times.