Rajdhani Rajma Chitra

Description

Rajma Chitra

• Description: Rajma Chitra refers to a variety of kidney beans that are typically grown in India. “Chitra” refers to the color and markings on the beans, which are often speckled or mottled with a mix of white and red or maroon hues. Unlike the typical kidney beans that are usually a solid red color, Rajma Chitra has a unique appearance that adds to its culinary charm. These beans are medium-sized and retain their shape and texture even after cooking, making them perfect for stews and curries.

• Culinary Use: Rajma Chitra is most commonly used in Rajma curry, a popular dish from North India. The beans are cooked with a combination of tomatoes, onions, garlic, ginger, and a variety of spices such as cumin, coriander, garam masala, and turmeric. Rajma Chitra is typically served with rice, especially in dishes like “Rajma-Chawal” (kidney beans with rice). The speckled variety can give a dish a more vibrant and visually appealing look compared to the standard red kidney beans. These beans are also used in making soups, stews, and salads.

• Nutritional Value: Like most kidney beans, Rajma Chitra is an excellent source of protein, fiber, and essential nutrients like folate, iron, and potassium. It’s known for promoting heart health, aiding in digestion, and maintaining a balanced blood sugar level. As kidney beans contain lectins (a protein), it’s important to cook them thoroughly, as raw or undercooked kidney beans can be toxic.

• Disruption: Rajma Chitra, like other varieties of kidney beans, is susceptible to crop diseases, pests, and environmental stress. Variations in the climate, such as droughts, floods, or extreme temperatures, can have an impact on the harvest. Additionally, increased demand for kidney beans in India or abroad can sometimes cause a shortage of this specific variety. Trade restrictions or shifts in agricultural practices can also disrupt supply chains, especially if the beans are exported.