Types of Rajma and tips to cook them in the right manner | The Times of India (2024)

Call it kidney beans or rajma, it’s a unique bean known to be highly nutritious. The main reason this bean is called a ‘kidney bean’ is that it's shaped like one. With a nutty flavour and a musky aroma, rajma is said to be one of the most popular beans in India with Rajma Chawal being the most popular dish made with it. This bean has a strong flavour and is known to be quite high in protein content with amino acids and minerals like potassium, magnesium, copper, iron, phosphorus and vitamins B & K in it. The nutritious profile of these beans is quite high and is something that forces us to choose them over other beans. Most of you might have seen that Rajma has a deep red to maroon colour and takes a lot of time in cooking and is said to be quite gaseous. However, there are several other varieties of Rajma that most of you may not know about. In the article, we will talk about all such variants of rajma and the tips to cook them in the right manner. Take a look. (Images courtesy: iStock)

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Of all types of rajma, the ones that we get to see on an daily basis are - Lal rajma and Chitra rajma. But did you know that there are several other varieties of rajma? Pinto beans, navy beans, black kidney beans, and Jammu rajma are some of the varieties that most people do not know about. Each variety of rajma has its own benefits and takes separate time to cook with different flavours and textures. Learn about their cooking & flavour profile below.

It is the most common variant of kidney beans and is deep red in colour. It is quite rich in iron and dietary fibre and has a thick & hard texture. It has a low Glycemic Index and is thus quite healthy for those who have diabetes. To make this rajma, you must soak them overnight or for more than 8-10 hours.

It’s light brown in colour with a speckled appearance and red dots or lines on it and is commonly harvested in the Himalayan region. This rajma is said to have a mild flavour and is predominantly used in Kashmiri cuisine. Chitra rajma is softer than Lal rajma and is known to be a good source of vitamins and protein. This rajma takes lesser time to cook than the Lal rajma and can be soaked for 4-6 hours prior to cooking.

This rajma has a smaller size with a glossy look and is said to be quite aromatic. The nutrition profile of Jammu rajma is almost the same, but it is said to be tastier than the Lal & Chitra Rajma. This type of rajma must be soaked for 6-8 hours prior to cooking, as only then you will be able to get the true flavour of the dish.

This bean is not of Indian origin and is predominantly used in Mexican and South American cuisine. They have a brown to red colour and are longer than the rest of the kidney beans. These beans have a dense taste and are mostly used in salads and other such dishes.

To easily cook rajma, it is suggested that they must be soaked for as long as possible. Ideally, the soaking period must be 10-12 hours or overnight, as that softens the rajma and helps in getting the perfect texture and flavour. Also, if someone has forgotten to soak them overnight, make sure that they are soaked for 2-4 hours in hot & boiling water. Another tip is to never add baking soda while soaking them as that can hamper the taste of rajma.

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