Our well-loved Kidney Bean, the red rajma dal is different from the Chitra Rajma, which is light brown and has a speckled appearance. This red rajma is best used for making the traditional ‘Rajma Chawal’ dish in North India. Rajma is known to help people suffering from Type 2 diabetes in reducing their sugar levels over a long period.

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Cooking Tip – It is advisable to use a pinch of hing (asafoetida) or ajwain (carom seeds) while cooking the dal to counter any bloating one may feel after eating this dal. Also, soaking the dal and replacing the water every few hours will allow the beans to absorb the flavours of the masalas more.

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