This hearty legume is perfect for whipping up a traditional Rajma Lal dish, which pairs perfectly with basmati rice, roti, chapati, and more. But that’s not all – Nourish Unpolished Rajma Lal is also loaded with essential nutrients like iron, calcium, zinc, and phosphorus, making it a true powerhouse food that’s as healthy as it is delicious. It helps in weight management by making you feel full because of its high protein and fibre content.
Whether you’re making a hearty curry, a protein-packed salad, or a filling burrito, these kidney beans are a great way to add flavour and nutrition to your meals.
- Good source of cholesterol-lowering fibre
- Low glycaemic index
- Strengthens the bones
- Good for brain health
Nutritional Value Per 100 g
Calories: 356 kcal
Total Fat: 1.3 g
Cholesterol: 0 mg
Sodium: 1.8 mg
Potassium: 687.3 mg
Total Carbohydrate: 63.5 g
Dietary Fibre: 18.5 g
Protein: 22.5 g
Iron: 6.1 mg
Calcium: 140.3 mg
Magnesium: 160.3 mg
Phosphorus: 448.5 mg
Copper: 1.1 mg
- Store the uncooked Rajma Lal dal in an airtight container in a cool, dry place away from moisture and direct sunlight.
- If the dal is exposed to moisture, it may spoil or develop mould, so ensure the container is completely dry before storing it.
- Use the dal within six months of purchase to ensure freshness and flavour. Over time, the dal may lose its flavour and take longer to cook.
- If you have leftover cooked Rajma Lal dal, store it in an airtight container in the refrigerator for up to 2-3 days.
- Rinse the Rajma Lal dal with water and soak it overnight or for at least 8 hours to ensure even cooking.
- Drain the water and rinse the dal again.
- In a pressure cooker, add the dal and water in a 1:3 ratio (one cup of dal to three cups of water).
- Add salt, turmeric, and any other desired spices.
- Cook the dal in the pressure cooker for 5-6 whistles or until the dal is cooked and tender.
- Once cooked, the Rajma Lal dal is ready to be served as a side dish or as a main course with rice, roti, or naan.