It is known as kidney beans It is brown in colour. We eat the seeds of this plant.
Rajma seeds refer to kidney beans, which are a type of red bean commonly used in Indian cuisine, especially in dishes like rajma curry or rajma chawal. They are a good source of plant-based protein and are rich in nutrients like fiber, iron, and folate.
Rajma seeds are kidney beans, commonly used in Indian cooking to make dishes like rajma masala or rajma chawal. They are rich in protein, fiber, and other nutrients, making them a popular and nutritious ingredient in vegetarian diets.
The scientific name of rajma seeds is Phaseolus vulgaris. This species belongs to the legume family and is commonly known as the common bean. Rajma is primarily cultivated in various parts of the world, especially in India and Mexico, where it is a staple food.
Rajma, also known as kidney beans, are dispersed through a process of seed dispersal. In nature, the dispersal of rajma seeds can occur through various mechanisms such as wind, water, animals, or even human activities. These dispersal methods help the seeds to spread to new locations, ensuring genetic diversity and increasing the chances of successful germination and growth.
'Chitri-waale Rajma'
Rajma is a Kharif crop.
Rajma is a Kharif crop.
It is a rabi crop
The botanical name of rajma is Phaseolus vulgaris.
To grow rajma, you need to plant the seeds about 1-2 inches deep in well-draining soil with adequate sunlight. Water the plant regularly, ensuring the soil is moist but not waterlogged. Support the vines as they grow, and harvest the pods when they are mature but still tender for the best taste.
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rajma