Why we picked it
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Unpolished, and open about what is actually in it — two things pulse packs usually skip.
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No oil, water or soapstone buffing, so the matte, slightly uneven look is the honest one.
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20 g of fibre per 100 g.
What to look for in Rajma?
What to look for in Rajma?
- 01Polished pulses are buffed with water, oil, talc or soapstone purely for shelf appeal. It strips the outer layer and can leave residue behind. Unpolished dal looks duller, and that is the point.
- 02Uniform colour and high gloss are warning signs in dal, not quality markers.
- 03Metanil yellow is a banned dye used to brighten yellow dals. Rub a few grains between wet palms: dye lifts onto skin and polish leaves a slick. Neither should happen.
- 04Organic certification covers how it was farmed, not whether it was adulterated. They are two different tests.
- 05Rajma must be soaked and fully cooked. Undercooked kidney beans carry lectins that cause real illness.
What's inside
Whole dried beans with nothing added, coated or blended in.
Polishing with oil, water or soapstone is used to make old stock look fresh.
Colour is sometimes used on pulses to even out a dull or aged batch.
Dried pulses need none.
Pure & Sure Rajma vs other rajmas
| What to compare | Purepicked | Regular rajma |
|---|---|---|
| Ingredient list | Kidney beans only | Also kidney beans only; what differs is how the bean is treated, not what is added |
| Polishing | Unpolished | Often polished with oil, water or soapstone |
| Appearance | Matte, slightly uneven | Uniform and glossy |
| Nutrition panel | Full panel including fibre, added sugar and potassium | Often partial |
| Farming | Certified organic, PGS processor code on pack | Conventional, with no certification code to check |
Nutrition facts · per 100 g
- Energy
- 395 kcal
- Protein
- 17.9 g
- Carbohydrate
- 65.33 g
- Total sugars
- 1.8 g
- Added sugars
- 0 g
- Dietary fibre
- 20.04 g
- Total fat
- 1.61 g
- Saturated fat
- 0.2 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Salt
- 0.03 g
How to use it
- Soak for eight hours or overnight in plenty of water
- Drain, discard the soaking water and cook in fresh water
- Boil hard for at least ten minutes before reducing to a simmer or pressure-cooking
- Pressure-cook roughly fifteen to twenty minutes after soaking for rajma masala
Is it for you?
Good for
Rajma masala, curries and stews
Rice bowls, salads and burrito-style meals
High-protein vegetarian and vegan cooking
Avoid if
Anyone who wants dinner in twenty minutes — rajma needs an overnight soak and a long cook
Cooks who want beans that break down into a smooth gravy — unpolished rajma holds its shape
Anyone who cannot boil them hard for ten minutes before simmering, which raw kidney beans need
Product details
- Sold by
- Purepicked
- Brand
- Pure & Sure
- Net quantity
- 500 g
- Type
- Whole Dal (Sabut)
Also on the label
Questions people ask
Why do I need to boil rajma hard first?
Raw and undercooked kidney beans carry lectins that can make you ill. Boil them hard for at least ten minutes before you reduce to a simmer or pressure-cook. Don't skip it.
How long do I soak and cook it?
Soak eight hours or overnight, drain and cook in fresh water. Pressure-cook roughly 15 to 20 minutes after soaking for rajma masala.
Why do the beans look matte, not glossy?
They are unpolished. No oil, water or soapstone has been used to buff the skins, so they look matte and slightly uneven in size.
Will it break down into a smooth gravy?
No. The beans cook buttery but hold their shape, so they won't melt into the gravy.
Is it lab tested?
No product-level lab report is attached to this listing. The Clean verdict rests on a single-ingredient, unpolished, certified organic pack.
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