Call it kidney beans or rajma, it’s a unique bean known to be highly nutritious. The main reason this bean is called a ‘kidney bean’ is that it's shaped like one. With a nutty flavour and a musky aroma, rajma is said to be one of the most popular beans in India with Rajma Chawal being the most popular dish made with it. This bean has a strong flavour and is known to be quite high in protein content with amino acids and minerals like potassium, magnesium, copper, iron, phosphorus and vitamins B & K in it. The nutritious profile of these beans is quite high and is something that forces us to choose them over other beans. Most of you might have seen that Rajma has a deep red to maroon colour and takes a lot of time in cooking and is said to be quite gaseous. However, there are several other varieties of Rajma that most of you may not know about. In the article, we will talk about all such variants of rajma and the tips to coo