Jammu Red Rajma is a premium variety of kidney beans grown in the fertile soils of Jammu. Known for its distinct reddish-brown colour and slightly smaller size compared to other varieties, Jammu Red Rajma is a staple in the local cuisine and is celebrated for its rich flavour and creamy texture when cooked. Packed with protein, fiber, and essential nutrients, it is a healthy choice for every meal.
- For a creamy curry, pressure cook the soaked rajma until soft and tender.
- Use whole spices like cumin, bay leaves, and cinnamon to enhance the flavour while cooking.
- Pair with rice for the classic Rajma-Chawal combo or add it to soups, stews, and salads for extra protein.
Q: Can I use Jammu Red Rajma in other cuisines apart from Indian food?
A: Yes! It can be used in various global dishes like bean soups, or mixed with grains in salads for a protein-rich meal.
Q: Is Jammu Red Rajma high in protein?
A: Yes, it’s a great source of plant-based protein.
Q: Is Jammu Red Rajma easy to digest?
A: Yes, it’s easy to digest when cooked properly and helps support gut health.
Q: How do I know if the Jammu Red Rajma is cooked properly?
A: The beans should be soft and tender, easily mashed between your fingers or with a fork.
