Rajma is large with dark red in colour and due to the unique shape of a kidney, they are also called kidney beans. They take a long time to cook and are usually used to cook soups as they have a firm texture and hold up well.

Red kidney beans, popularly known as rajma dal, are a nutrient-dense legume widely used in Indian cuisine. They are rich in protein, dietary fiber, vitamins, and minerals. Red kidney beans typically contain 24-26% protein, moisture content around 12%, and fiber approximately 6-7%.