Description
Rajma Chitra is one of the most popular kidney bean varieties in India, known for its light brown skin with reddish-brown speckles. It is prized for cooking into creamy curries and maintaining a melt-in-the-mouth texture. Grown without pesticides, Rajma Chitra offers a naturally wholesome, chemical-free way to boost your daily nutrition.
Nutritional Value (per 100g, Raw)
| Nutrient | Amount |
|---|---|
| Energy | 333 kcal |
| Protein | 23.1 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 24.9 g |
| Fat | 0.8 g |
| Iron | 8 mg |
| Magnesium | 140 mg |
| Potassium | 1350 mg |
| Folate (B9) | 394 mcg |
Nutritional Value (per 100g, Cooked)
| Nutrient | Amount |
|---|---|
| Energy | 127 kcal |
| Protein | 8.7 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 6.4 g |
| Fat | 0.5 g |
| Iron | 2.9 mg |
| Magnesium | 45 mg |
| Potassium | 403 mg |
Research-Backed Health Benefits
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Rich Plant Protein – Supports muscle repair, growth, and satiety, making it excellent for vegetarian diets.
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Heart Health Support – Potassium, magnesium, and soluble fiber help reduce blood pressure and cholesterol (thetimes.co.uk).
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Blood Sugar Regulation – Low GI and resistant starch slow sugar absorption, reducing spikes (healthline.com).
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Digestive Health – High fiber content feeds beneficial gut bacteria, producing SCFAs for colon health.
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Weight Management – Protein and fiber promote fullness, reducing overall calorie intake.
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Antioxidant Protection – Polyphenols in speckled kidney beans help fight oxidative stress and inflammation (consensus.app).
Ayurvedic Insight
In Ayurveda, Rajma Chitra is considered balya (strength-promoting) and raktavardhaka (blood-enriching). With Ushna Virya (warming nature), it boosts digestive fire (Agni) when cooked with cumin, asafoetida, and ginger. As it is heavy (guru guna), soaking overnight and cooking thoroughly is recommended for better digestion.
Cooking Tips
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Soak 8–12 hours to improve digestibility and reduce cooking time.
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Discard soaking water to remove anti-nutrients.
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Pressure cook for 4–5 whistles or boil until soft.
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Ideal for Rajma Curry, soups, salads, and bean-based patties.
Storage Tips
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Store in an airtight container in a cool, dry place.
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If pests appear, sun-dry or freeze beans for 24 hours to naturally remove them.
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Pests are harmless compared to chemical pesticide residues—do not panic; just clean and reuse.
Comparison Table: Rajma Chitra vs Rajma Red vs Rajma Jammu
| Feature | Rajma Chitra | Rajma Red | Rajma Jammu |
|---|---|---|---|
| Color | Light brown with reddish speckles | Deep solid red | Dark red to maroon, sometimes slightly smaller |
| Texture | Creamy when cooked | Firm texture | Soft yet slightly grainy |
| Flavor | Mild & slightly sweet | Earthy & nutty | Rich, deep flavor with more aroma |
| Cooking Time | Shorter (soaks & cooks quickly) | Longer | Medium (cooks faster than Rajma Red) |
| Nutrient Density | High in protein & fiber | Very high protein, iron-rich | High protein with slightly higher antioxidants |
| Popular Use | North Indian creamy gravies | Thick curries, chili | Kashmiri-style gravies & traditional Himalayan dishes |
| Regional Popularity | All over India, especially Delhi & Punjab | Widespread | Jammu & Kashmir, Himachal Pradesh |
| Best Pairing | With rice & mild spices | With bold, spicy curries | With saffron rice, ghee, & Kashmiri spices |
Conclusion
Rajma Chitra is a nutritious, versatile, and research-supported legume that brings both flavor and health to your plate. Whether in a traditional North Indian curry or modern salads, it delivers a protein-rich, heart-healthy, and satisfying meal.
Why Choose Our Pesticide – Free Rajma Chitra?
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100% pesticide-free and naturally cultivated
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Retains original aroma, taste, and nutrition
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Handpicked and sorted for quality
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Supports sustainable farming and farmer welfare
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