Double Morli · Vasad, Gujarat
Double Morli Rajma Red Kidney Beans
1 kg
Selected high-grade red rajma in a 1 kg resealable pack, for rajma chawal, curries and salads.
- Premium quality: selected high-grade red kidney beans in a 1 kg resealable bag.
- Naturally a source of protein and fibre for a balanced diet.
- Versatile use: Indian curries, Mexican dishes, salads and more.
- Storage friendly: durable, moisture-resistant packaging helps keep beans fresh.
- Cooking tip: soak for 6–8 hours before cooking for the best texture.
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Product specifications
- Pulse
- Red kidney beans (rajma)
- Form
- Whole red kidney beans
- Taste & texture
- Rich, creamy and hearty
- Pack
- 1 kg
- Brand
- Double Morli
- Mill
- Shrinathji Dal Mill, Vasad, Gujarat
Ingredients
Main ingredient: Red kidney beans (rajma).
For the complete ingredient list, allergen or cross-contact information, best-before date and nutrition, refer to the label on your pack.
Storage & care
Keep dry, away from heat and direct sunlight. After opening, transfer to a clean, dry airtight container. Use within the best-before date printed on the pack.
From grain to a good meal
Cooking Double Morli Rajma Red Kidney Beans
Soaking
6–8 hours or overnight
Stovetop simmer
60–90 minutes (or 4–5 pressure-cooker whistles)
Water per 1 cup dry dal
3–4 cups
- 01
Rinse & soak
Sort through the pulses and rinse well. Soaking guidance: 6–8 hours or overnight. Drain any soaking water before cooking.
- 02
Simmer until tender
Add fresh water, bring to a boil, then reduce to a gentle simmer. Start with 3–4 cups of water per cup of dry pulses and top up as needed. Cook until fully tender.
- 03
Season & serve
Always soak and boil rajma fully until soft; never eat it undercooked. Discard the soaking water before cooking.
General cooking guidance for plain pulses, not a complete recipe. Times are approximate after soaking where recommended, and vary with pulse age, water and cookware. Check tenderness rather than relying on the clock. For pressure cooking, follow your cooker’s instructions and fill limits.