Rajma: The King of Beans
Known as ‘kidney beans’ to much of the English-speaking world, Rajma is a legume that needs no introduction in India. Part of every Punjabi household’s Sunday feast and a regular feature in dhabas across the country, Rajma Chawal for most Indians is synonymous with ‘ma ka pyaar’. A rich source of anti-oxidants and cholesterol-lowering fibre, it has a whole lot of dietary benefits and sweet memories attached to it, too.
The Origin of Rajma can be traced to the Latin American countries. From there, the Spaniards and the Portuguese are believed to have brought the red bean to Europe. The dry seeds became an instant hit because of its rich source of protein, and traders soon carried the kidney bean to Africa and subsequently Asia.
Once the red bean was brought to India, it quickly spread through the country. The Indians adapted the Mexican preparation of soaking and boiling the red beans and then adding the spices and vegetables while cooking. Rajma curry, when served with rice, is a crowd favourite relished by vegetarians and non-vegetarians alike, owing to its irresistible rich flavour and delicious aroma.
The Tata Sampann Advantage
At Tata Sampann, the individual kidney beans are sorted and graded to be consistent in size and quality. Therefore, there are no more than 0.5% of broken grains per kg.
Tata Sampann Dals are unpolished i.e. they do not undergo artificial polishing with water, oil or leather. As a result, they have a lower moisture content than the AGMARK specified standard of 16%. The low moisture means you get more dal per kg and thus more protein.
Our different types of Rajma are Tata Sampann Rajma, Tata Sampann Organic Rajma and Tata Sampann Chitra White Rajma.
Health Benefits of Rajma
- Lowers cholesterol
- Good for diabetics
- Contains anti-oxidative properties
- Contains natural detoxifiers
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