Kidney Beans in your kitchen Almost every Indian will be familiar with the lip-smacking north Indian favourite - Rajma Chawal. Rajma in Hindi and Kidney beans in English.  Well, Rajma chawal is none other than Kidney beans cooked in a spicy gravy and served with rice or it could be turned into a pulao.  Native to Central America and Mexico, Kidney beans are named after the shape they take and are available in an array of sizes,  colours and varieties such as, red, white, black, purple, spotted, striped and mottled. the botanical name of the beans is  ( Phaseolus vulgaris ). T he beans are nutrient-dense containing good amounts of iron, copper, folate and magnesium.   How to cook Kidney beans: Kidney beans must be soaked overnight in water and then pressure cooked for 15 to 20 minutes in fresh water. Never use the soaking water to cook the beans. If the beans have not been soaked overnight, they can be soaked for 4 to 5 hours in hot water and...