Why We Like It
- Unpolished, and open about what is actually in it — two things pulse packs usually skip.
- No oil, water or soapstone buffing, so the matte, slightly uneven look is the honest one.
- 20 g of fibre per 100 g.
Ingredients
Organic kidney beans (100%)
Single ingredientWhole dried beans with nothing added, coated or blended in.
No polish
Not usedPolishing with oil, water or soapstone is used to make old stock look fresh.
No added colour
Not usedColour is sometimes used on pulses to even out a dull or aged batch.
No preservative
Not usedDried pulses need none.
Nutrition factsPer 100g
- Energy kcal
- 395 kcal
- Protein g
- 17.9 g
- Carbohydrate g
- 65.33 g
- Total sugars g
- 1.8 g
- Added sugars g
- 0 g
- Dietary fibre g
- 20.04 g
- Total fat g
- 1.61 g
- Saturated fat g
- 0.2 g
- Trans fat g
- 0 g
- Cholesterol mg
- 0 mg
- Salt g
- 0.03 g
Pure & Sure Rajma versus 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 |
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
How to use
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
What to look for in Rajma?
Polished 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.
Uniform colour and high gloss are warning signs in dal, not quality markers.
Metanil 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.
Organic certification covers how it was farmed, not whether it was adulterated. They are two different tests.
Rajma must be soaked and fully cooked. Undercooked kidney beans carry lectins that cause real illness.