White Rajma is a popular legume cultivated for its mild flavor and creamy texture. These beans are a staple in various cuisines worldwide, with a significant presence in Indian, Mediterranean, and Latin American dishes.

White Rajma are oval-shaped, small to medium-sized beans with a white or cream-colored skin and a slightly flattened shape. These beans are renowned for their versatility and adaptability in various dishes.

In Indian cuisine, White Rajma is a crucial ingredient in the beloved Rajma Masala, a rich and spicy curry made by simmering cooked beans in a tomato-based gravy with a blend of aromatic spices like cumin, coriander, and garam masala. This dish is often served with rice or Indian bread like naan or chapati. White Rajma is a source of plant-based protein and is an essential component of vegetarian diets in India.  Beyond India, White Rajma finds its way into Mediterranean dishes like salads and stews, where its mild taste complements other ingredients such as olive oil, garlic, and tomatoes. In Latin America, these beans are used in recipes like "Arroz con Frijoles Blancos", adding a creamy texture and nutritional value to the meal.

Nutritionally, White Rajma is a powerhouse of protein, fiber, and essential nutrients. They are low in fat and provide a good amount of vitamins and minerals, including folate, iron, and potassium. The fiber in these beans aids in digestion and helps regulate blood sugar levels.

Cooking White Rajma typically involves soaking the dried beans overnight to reduce cooking time and improve digestibility. After soaking, they can be boiled or pressure-cooked until tender. Due to their mild flavor, White Rajma readily absorbs the flavors of the spices and seasonings used in various dishes.