Rajma Red, also known as Lal Rajma, is a popular variety of kidney beans native to the Indian subcontinent. The name "Rajma" is derived from the Hindi word for kidney beans, and "Lal" translates to red, which describes the characteristic color of these beans. Rajma Red is widely consumed in various Indian cuisines and is particularly famous in North India, where it is a staple ingredient in many dishes. The Rajma Red beans are medium-sized, oval-shaped legumes with a deep red or maroon color. They have a firm texture and a mild, nutty flavor. These beans are highly nutritious and a rich source of plant-based protein, dietary fiber, iron, potassium, and various other essential minerals and vitamins. To prepare Rajma Red, they are usually soaked in water overnight or for several hours to soften them before cooking. The soaked beans are then typically simmered or pressure-cooked until they become tender and attain a creamy consistency. Rajma Red is commonly used as the main ingredient in the popular dish called Rajma Masala, which is a thick, spicy curry made with onions, tomatoes, and a blend of aromatic spices.