Also known as Waghya rajma, this rajma type is similar to the Jammu rajma. With a rich red colour, the Red rajma is one of the most common kidney bean types and is widely used in various Indian dishes. It has a dense taste and a thick texture, making it necessary to soak it in water for eight to ten hours or overnight before cooking. The best part about the Red Rajma type is that it has a low glycaemic index, making it suitable for people with diabetes.