Pahadi Rajma

Description

Hills Dajyu Pahadi Rajma comes from the hill farms of Uttarakhand, where cooler growing conditions and traditional cultivation give the beans their characteristic flavour and texture. The crop is carefully cleaned, sorted and packed without additives or preservatives. Once soaked and cooked thoroughly, the beans develop a hearty, creamy bite that is ideal for rajma curry, soups, stews, salads and comforting one-pot meals.

Key Benefits

• Naturally contains plant protein and dietary fibre.
• Naturally satisfying texture for complete, hearty meals.
• No added colour, polish, preservative or flavour.
• Versatile for traditional rajma-chawal as well as soups and salads.
• Supports traditional pulse cultivation and Uttarakhand farmer livelihoods.

Directions / Ways to Use

• Sort and rinse thoroughly before use.
• Soak in plenty of water for 8–10 hours or overnight; discard soaking water.
• Pressure-cook or boil in fresh water until completely soft. Kidney beans must never be eaten raw or undercooked.
• Use in rajma curry, soups, stews, salads or wraps.

Product Details

Ingredients: 100% red kidney beans (rajma).

Source & craft: Cultivated in and sourced from Uttarakhand hill farms through the Frenzy Farm farmer network; cleaned, sorted and packed with care.

Storage & care: Store in a cool, dry place in an airtight container after opening. Check and clean as with any minimally processed agricultural produce.

Allergen / important information: Must be soaked and cooked thoroughly before consumption. Natural variation in size, colour and cooking time may occur by crop.