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Ajika Brand  >  Natural, Gourmet Pantry  >  Beans & Lentils
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Ajika Rajma Kidney Red Beans -    13 oz
Manufacturer: Ajika / AJDL47 - 13 oz

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Ajika Rajma Kidney Red Beans

Sweet and satisfying taste for delicious, nutritious, satisfying soups, stews, sides

Makes the popular Himalayan stew simmered in tomatoes, ghee & Ajika Rajmah Spices

high fiber, gluten free cholesterol free, low fat, eco-choice cooking

$5.99
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Rajmah kidney beans are large, kidney-shaped bean; deep reddish-own. Robust, full-bodied flavor, chewy, nutty and soft texture. They go well in soups, chili, salads, purees and to make hummus. They are especially good in simmered dishes where they absorb the flavors of seasonings and the other foods with which they are cooked. They can take a long while to cook. They figure prominently in Indian, Mexican, azilian and Chinese cuisine.

Soak the beans and cook them in water seasoned with ginger, salt and Ajika Rajmah Masala, ghee and tomatoes and onions and you will be delighted with the results. Serve this over steaming basmati rice. This hearty North Indian dish hails from mountainous Kashmir.

The USDA Nutritional database shows that one cup of cooked lentils contains:
•220 calories
•17 grams of protein
•Less than 1 gram of fat
•15 grams of fiber
•0 cholesterol
•Iron, phosphorus, folate and plenty of other good stuff

Lentils and split peas are low in fat and high in protein and fiber, and they have the added advantage of cooking quickly without the need for soaking. So, while you can buy canned lentils, they are so easy to cook from dried that I really encourage you to give our lentils a try. This is how easy they are to make - Boil 1 cup washed and drained lentils with 4 cups of water a inch piece of ginger and salt. Simmer until tender on reduced heat for about 25 minutes. You can cook them in 10 minutes in a pressure cooker. Fry seasonings with onions and tomatoes and add to the lentils.

You can make lentils into soup, savory porridges or into stews and even spreads.


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