Rajma (Dark)

Rajma (Dark) — Dark Red Kidney Beans | 4 lb, 8 lb & 55 lb

Dark Rajma (dark red kidney beans) are a beloved staple in North Indian and Punjabi cooking. Large, deep burgundy-red beans with a firm skin and creamy, hearty interior when cooked, they are the star ingredient in the iconic rajma chawal — one of the most comforting and satisfying dishes in the cuisine. Available in retail and bulk sizes.

Culinary Uses:

• Rajma chawal — the classic North Indian kidney bean curry served over steamed rice
• Punjabi rajma masala — slow-cooked with tomato, onion, and whole spices
• Bean soups and stews
• Salads and grain bowls
• Wraps, tacos, and fusion dishes
• Mixed bean chili and slow-cooker preparations

Flavour Profile: Earthy, hearty, and slightly sweet. Firm skin holds its shape well during cooking while the interior becomes creamy and dense. Absorbs spices and gravy beautifully — best when slow-cooked or pressure-cooked.

How to Use: Soak overnight in cold water (8–12 hours), drain, and boil thoroughly until completely tender before use. Do not consume undercooked kidney beans.

Available Sizes:

• 4 lb — $7.49
• 8 lb — $13.99
• 55 lb — $70.99

Storage: Store in a cool, dry place in an airtight container. Keeps well for up to 12 months.

Vendor: Spice Hub of India