Chitra Rajma
Light brown with red speckles or lines, the Chitra rajma type is mostly harvested in the Himalayan region and found in majority of Kashmiri cuisine. It carries a moderate flavour and is high in protein and vitamins. Compared to other rajma types, this kidney bean is easier to cook and must be soaked in water for at least 4 to 6 hours before cooking. Besides being visually appealing, the Chitra rajma variety contains iron, potassium, fibre, protein, vitamin C, magnesium, and vitamin B.