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Organic Desi Rajma Chitra 800g - Unpolished Kidney Beans - Waghya Rajma
Ingredients
100% Chitra Rajma
Product Specifications
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Origin: Maharashtra, India
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Seed Type: Indigenous / Desi
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Farming Method: Natural / chemical-free practices
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Processing: Unpolished and minimally processed
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Polishing: No artificial polishing
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Blending: No mixing of inconsistent-quality grains
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Batching: Small-batch handling
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Storage: Stored without chemical fumigation to maintain purity
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Packaging: Eco-conscious materials
Why Choose Satopradhan Chitra Rajma?
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Sourced from a trusted network of farmers following natural growing practices
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Unpolished grains that retain natural nutrition and integrity
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No chemical fumigation or harsh storage treatments
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Carefully cleaned and sorted in small batches for consistent quality
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Made using desi seeds, not hybrid varieties
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No mixing or hidden processing to enhance appearance artificially
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Packed in eco-friendly packaging to reduce environmental impact
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Supports soil health and biodiversity through nature-aligned farming
Benefits of Kidney Beans?
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Easier to digest than dark-coloured rajma varieties
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Cooks softer and creamier, perfect for everyday meals
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Milder taste, making it light yet comforting
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Less likely to cause heaviness or bloating if cooked properly
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Holds shape well even after cooking
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Rich in plant protein for sustained energy
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High in fiber to support gut health
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Absorbs spices well without overpowering dishes
Ideal for Making
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Classic rajma tadka with rice
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Fresh salads
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Wraps & burrito
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Cutlets & patties
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Soups & stews
Storage
Store in a cool, dry place in an airtight container.
Soaking Tip
Soak overnight for better digestion, improved nutrient absorption, and faster cooking.
Allergen Information
Packed in a facility that also processes nuts, seeds, and grains.
Note
Variations in color and size are natural, as this dal is unpolished and minimally processed.
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For the best texture and flavour, start by soaking the rajma overnight (8–10 hours). This helps reduce cooking time and ensures even cooking. After soaking, rinse thoroughly and pressure cook with fresh water, adding a bay leaf, a few seeds of black cardamom, and a small dalchini (cinnamon) stick, until the beans are soft and fully cooked (usually 4–6 whistles)
To build flavour, prepare a base with cumin, ginger, garlic, and a pinch of hing, then add tomatoes and spices before mixing in the cooked rajma. Let it simmer gently, allowing the beans to absorb the masala and the gravy to thicken naturally. This slow simmering brings out a rich, well-rounded taste with a smooth, creamy consistency.
Chitra Rajma is known to cook softer and more evenly compared to many darker rajma varieties. When soaked properly (8–10 hours or overnight), the beans hydrate well, allowing them to cook through without staying hard at the center. Chitra Rajma typically requires less effort to achieve a soft, creamy texture, making it a convenient choice for everyday meals.
Chitra Rajma offers a milder, well-balanced flavour and cooks into a soft, creamy texture that absorbs spices well, making it especially suited for everyday meals that feel light yet satisfying. Its smooth consistency and versatility make it a preferred choice for a wide range of dishes, from classic rajma curries to salads and bowls. In comparison, Red Rajma has a deeper, more intense flavour and a denser texture, typically used for richer, heavier gravies. For those seeking a more comforting, versatile, and easy-to-enjoy rajma, Chitra Rajma is often the preferred choice.
Our rajma is sourced from farms in Sangli, Maharashtra, India, where traditional growing practices are followed to ensure quality and purity.
Unpolished rajma is not artificially treated or coated to enhance shine, helping preserve its natural fiber, nutrition, and authentic taste.