Organic Rajma – Red

Rajma is a famous Indian food and is widely cooked in the Indian household. Rajma is the Indian name of Kidney beans, also known as rajma, rāzmā, or lal lobia. Kidney beans are cooked with thick gravy and Indian spices and served hot with rice.

Rajma beans are large in size and dark red in color. Beans kidney red is not only tasty but has several health benefits compared to other food items, with an ample amount of nutrients, boosting your fitness and overall health.

Red Rajma, also known as Waghya Rajma, is similar to the Jammu Rajma. It is rich in color and is considered one of the best and most common types of kidney beans. 

Organic red rajma is renowned for aiding digestion and fostering a healthy gut. Rajma kidney beans are a must-have in your food. With high protein content, they play a crucial role in muscle development and repair, making them an excellent choice for fitness enthusiasts.

Variety selection: Climate, soil type, and market demand are some of the significant factors when it comes to choice of selection for rajma bean cultivation.

Soil preparation: Rajma grows in well-drained and fertile soil with a pH of 6.0 to 7.0. Before planting, the soil is plowed and leveled, following which weeds and debris are removed.

Planting: Rajma seeds are usually sown directly into the soil in spring after the last day of frost when soil temperatures are warm. The seeds are planted 1 to 2 inches deep.

Irrigation: An adequate water supply is essential for the germination and growth of rajam plants. Usually, farmers irrigate the fields and keep the soil moist but not dry.

Crops: Rajma plants need nitrogen-rich soil for optimum growth. Farmers can heavily fertilize the soil with organic fertilizers or nitrogen-fixing bacteria to improve plant growth. 

Weeding and thinning: Periodic weeding is necessary to prevent weed competition and suppress royal plants. In addition, thinning may be necessary to ensure adequate plant spacing for optimal growth. 

Harvesting: Rajma plants generally mature in about 90 to 120 days after planting, depending on variety and growing conditions. They are harvested when the berries turn yellow or brown, and the seeds are fully developed.

While kidney beans red, uncooked rajma, or red rajma can be stored for days and months, cooked rajma can be kept only for a day. Usually thick with gravy and spices, cooked organic red rajma is good for health and can be eaten with rice. In addition, to have fine rajma, one needs to ensure clean containers and dry storage in airtight containers.