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Also known as: Kashmiri Kidney Beans, Lal Rajma, Small Red Kidney Beans, Kashmiri Lal Rajma
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.
When stored in an airtight container in a cool, dry place, it can last for 1 to 2 years, though it may take longer to cook as it ages.
Yes, cooked rajma can be frozen for up to 3 months. Ensure it is cooled completely and stored in a freezer-safe container.
Look for beans that are small, deep red/maroon in color, shiny, and free from cracks, pinholes, or shriveled skins.
Standard dark red kidney beans or pinto beans are the best substitutes, though Kashmiri rajma is smaller and has a milder flavor.
While not strictly necessary, pressure cooking is highly recommended as it significantly reduces the cooking time from hours to about 20-30 minutes.
Yes, its high fiber and protein content promote satiety, helping you feel full for longer and reducing overall calorie intake.
This can happen if the beans are very old, if you added salt or acidic ingredients (like tomatoes) too early, or if the water is hard.
The most famous dish is Rajma Masala (kidney bean curry), often served with steamed rice (Rajma Chawal).
Yes, Kashmiri Rajma is smaller, darker red, and holds its shape better after cooking compared to the larger Chitra or red kidney beans.
Kashmiri Rajma is a versatile ingredient found in cuisines around the world. With 333 calories per 100g and 23.6 grams of protein, it's a nutritious addition to many dishes.
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View all legume →Discover 1 recipes featuring kashmiri rajma with step-by-step instructions.
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