The red kidney bean, popularly known as Rajma in India, is an integral part of the cuisine in the northern region. It is a major source of protein and provides all the eight essential amino acids that make it highly nutritious. The natural antioxidants in the beans provide numerous health benefits and the dietary fibre lowers blood cholesterol levels in the body. The term “kidney bean” refers to the shape of the bean, but Native Americans used the bean for the treatment of various kidney and bladder complaints. Rajma is cooked in the form of thick gravy with aromatic spices and is served with rice or roti. Aryan Rajma Chitra is delicious in flavour and does not lose its appetizing colour, texture or aroma.