JH RAJMA RED 500GRM

The most nutritionally complete thing in the pulse drawer

We say this carefully, because we've been sceptical about the claims on our own packs elsewhere. But rajma's panel genuinely stands up:

• 27 g protein per 100 g — around 30% of the bean's calories come from protein
• 15 g dietary fibre — more than double the threshold for a high-fibre food
• 8 mg iron — a substantial share of an adult's daily requirement
• 354 mcg folate — more than a full day's requirement for most adults
• 140 mg magnesium, and only 1 g fat and 3 mg sodium

That combination is why rajma chawal remains one of the few Indian meals that is genuinely complete on its own.

Unpolished, like the rest of our pulses

Most pulses on the Indian market are polished — with water, with oil, sometimes with talc or added colour — so they look uniform and glossy in the bag. It's cosmetic, and it costs part of the outer layer.

Ours isn't polished. The beans vary a little in shade, from deep red to lighter mottled ones. That's what an unsorted-for-cosmetics bean looks like.

There are some sound reasons to eat organic food:

• It tastes good — safe, nutritious, unadulterated food
• It does not use any hazardous chemicals
• It is produced without antibiotics or growth-promoting drugs
• It is eco-friendly
• It is produced without Genetically Modified Organisms (GMOs)
• It reduces dependency on non-renewable resources

How to cook rajma properly — please read this bit

Red kidney beans are the one pulse where cooking method genuinely matters. Raw and undercooked kidney beans contain a natural compound that causes stomach upset, and it is destroyed only by proper boiling. This is true of all red kidney beans everywhere, organic or not, and it's easily handled:

1. Soak 8–12 hours, or overnight, in plenty of water.
2. Throw the soaking water away. Don't cook in it.
3. Boil hard in fresh water for at least 10 minutes before you reduce the heat or move to the pressure cooker. A rolling boil, not a simmer.
4. Then pressure-cook 4–6 whistles, or simmer until a bean crushes easily between your fingers.

Do not cook rajma unsoaked in a slow cooker or on a low simmer from raw — low, slow heat without a proper boil is the one method that doesn't work.

Done this way, rajma is completely safe and always has been. It's simply worth knowing, and most packs don't tell you.

What to make with it

Who this is for

Sunday rajma-chawal households · High-protein and plant-forward kitchens · Vegetarians tracking iron and folate intake · Anyone cooking without chemical residues · Meal-preppers — rajma keeps and reheats better than most pulses

Key Features 

• HIGH IN PROTEIN — 27 g per 100 g, roughly 30% of its calories
• HIGH IN DIETARY FIBRE — 15 g per 100 g
• RICH IN IRON — 8 mg per 100 g
• EXCELLENT SOURCE OF FOLATE — 354 mcg per 100 g
• RICH IN MAGNESIUM — 140 mg per 100 g
• CERTIFIED ORGANIC — SGS Organic (NPOP/NAB/009) and IMO Control certified, carrying the India Organic mark
• WHOLE & UNPOLISHED — no oil polish, no water polish, no artificial glaze
• LOW FAT & LOW SODIUM — 1 g fat, 3 mg sodium per 100 g
• NO PRESERVATIVES, ARTIFICIAL COLOURS OR FLAVOURING CHEMICALS
• GROWN WITHOUT SYNTHETIC PESTICIDES — non-GMO, chemical-free farming
• 100% VEGETARIAN — green dot certified
• FSSAI LICENSED — Lic. No. 20725038003114
• ISO CERTIFIED PROCESSING — ISO 9001:2008, ISO 14001:2004, ISO 22000:2005

Nutrition Facts (per 100 g, as printed on pack)

Approx. Percent daily values are based on a 2000 calorie diet. Daily values not established.

Storage

Store in a cool, dry place away from direct sunlight. Reseal the pouch after every use, or transfer to an airtight container.

Certifications

SGS Organic (NPOP/NAB/009) · IMO Control Certified Organic · India Organic · FSSAI Lic. No. 20725038003114 · ISO 9001:2008 · ISO 14001:2004 · ISO 22000:2005 · 100% Vegetarian (Green Dot)