Mix Rajma Dal

Kedar Ganaga’s Pahadi Mix Rajma Dal is not your average kidney bean blend. This unique mix combines several heirloom varieties of rajma (kidney beans) and dals (lentils) grown in the fertile valleys and slopes of the Himalayas. Each bean and lentil brings its distinct flavor and texture, creating a symphony of taste that is both earthy and nuanced. Imagine the robust richness of Munsyari rajma mingling with the delicate nuttiness of Chakrata rajma, while the earthy tones of Pahadi masoor dal interweave with the gentle sweetness of Urad dal. The result? A deeply flavorful and satisfying dal that captures the essence of the Pahadi (mountainous) region in every spoonful.

Benefits of Mix Rajma Dal

Rich in Nutrients:
Protein power: Provides plant-based protein, essential for building and repairing tissues, keeping you energized.
Fiber fiesta: Packed with dietary fiber, aiding digestion, promoting gut health, and managing weight.
Mineral medley: Contains iron, magnesium, potassium, and phosphorus, crucial for various bodily functions.
Vitamin boost: Provides folate and vitamin K1, important for cell growth and blood health.
Additional benefits:

Organic advantage: Free from harmful chemicals and pesticides, potentially reducing long-term health risks.
Lower glycemic index: This may help manage blood sugar levels, potentially benefiting diabetics.
Antioxidant potential: Certain varieties might offer antioxidant properties, protecting cells from damage.

Use of Mix Rajma

Soup: Mix Rajma can be used to make hearty and nutritious soups. Combine it with vegetables like carrots, potatoes, and peas, and broth for a complete meal. You can also add lentils or other beans for extra protein and fiber.
Salads: For a lighter option, try using cooked Mix Rajma in salads. Toss it with chopped vegetables, greens, and a vinaigrette dressing. It adds protein, texture, and a unique flavor to your salad.
Sprouts: You can also sprout Mix Rajma for added health benefits. Sprouts are a rich source of vitamins, minerals, and enzymes. Add them to salads, sandwiches, or stir-fries for a crunchy and nutritious boost.
Flour: Dried Mix Rajma can be ground into flour and used to make pancakes, crepes, or even pasta. This is a great way to incorporate more protein and fiber into your diet.

How To Use

Basic preparation:
Soak: Rinse the mix rajma thoroughly. Soak it in water for at least 6-8 hours, or overnight for best results. This helps soften the beans and reduces cooking time.
Cook: Drain the soaked beans and add them to fresh water in a pressure cooker or pot. Cook until tender, about 20-30 minutes in a pressure cooker or 45-60 minutes in a pot. You can also add spices like bay leaf, cumin seeds, and turmeric for added flavor.
Season: Once cooked, drain the mixed rajma and season it with salt, pepper, and other spices to taste.

Ways to use:
Dal: This is the most common way to use mix rajma. Make a simple dal by adding chopped tomatoes, onions, and spices to the cooked beans. You can also add cream or coconut milk for a richer flavor.
Salad: Add cooked mix rajma to salads for a protein boost. It pairs well with chopped vegetables, greens, and a vinaigrette dressing.
Soups and stews: Add cooked mix rajma to soups and stews for extra texture and flavor. It’s great in lentil soups, vegetable curries, and even chili.
Burgers and patties: Mash-cooked mix rajma and combine it with spices and herbs to make vegetarian burgers or patties.
Stuffed vegetables: Use cooked mix rajma as a filling for bell peppers, tomatoes, or other vegetables.

Nutritional Value

Per 100 grams cooked:
Calories: 132
Protein: 8.1 grams
Fat: 0.5 grams
Carbohydrates: 22.8 grams
Fiber: 6.7 grams
Iron: 4.2 mg
Magnesium: 80 mg
Potassium: 448 mg
Folate: 35.8 mcg
Vitamin B6: 0.14 mg