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:
Good Source of Potassium, magnesium, iron and protein.
Helps in preventing diabetes and lowering cholesterol level.
Rich source of antioxidants.