Rajma, or kidney beans, are celebrated across North India and Nepal for the rich, velvety curry they produce when slow-cooked with tomatoes, onions, and warming spices. Silky on the inside with a skin that holds together through cooking, rajma has a mild, creamy flavour that soaks up every layer of spice in the pot. Rajma chawal — kidney bean curry over steamed rice — is considered comfort food at its finest across the subcontinent and is just as beloved among the diaspora in Canada. Beyond the classic curry, kidney beans work beautifully in soups, stews, and mixed daal preparations. At 2 lbs, this pack gives you plenty for a big pot of this crowd-pleasing favourite.