Rajma Chitra (Madrasi)

Rajma Chitra from Tamil Nadu. Smaller kernel size than a typical Chitra rajma.

Rajma is also known as split red kidney beans.  It is recommended to pre-soak and cook by subsequently heating the beans to boiling point for at least 15 minutes to avoid relatively high amounts of phytohemagglutinin, a toxin present in this variety. Slow cooking is not recommended for Rajma.

Health Benefits & Nutrition:

1. Good Source of Potassium, magnesium, iron and protein.

2. Helps in preventing diabetes and lowering cholesterol level.

3. Rich source of antioxidants.