Rajma is high in protein and a good source of cholesterol-lowering fiber. It is made into a delicious dal, commonly eaten with steamed rice. These are an outstanding supply of folate, manganese and dietary fibre. It is a fine supply of protein, phosphorus, copper, thiamine (vitamin B1), iron, potassium and magnesium. These are low in fat & loaded with nutrients. With no prior cleaning, soaking or cooking required, tasty rajma is just a pan and minutes away. So go ahead and enjoy Rajma with spices of your choice for a tasty and healthy dish in minutes.
- Lowers Cholesterol.
- Lowers Blood Sugar.
- Treatment and Prevention of Cancer.
- Weight Loss.
- Better Memory.
- Rich in Antioxidants.
- Bone Straightening.
- Packed with the wholesome goodness of protein, used in the preparation of a variety of simmered dishes, curries or as a topping in salads.
- Used in making a variety of recipes like mouth-watering Rajma masala.
- Rajma is always eaten with rice, popularly known as “rajma-chawal”.