Description
There’s a reason Chakrata Rajma has a following of its own.
Grown at 7,000 feet in the pristine, limestone-rich soil of the Chakrata valley — irrigated by glacial water, tended without chemicals — this is not ordinary rajma. The cold altitude slows everything down. The beans mature slowly, absorbing minerals from ancient mountain rock. What you get is a distinctive natural sweetness and a melt-in-the-mouth texture that flatland varieties simply cannot match.
Why You’ll Love It
- Naturally sweet flavour — no bitterness, no flatness
- Melt-in-the-mouth texture after cooking
- Gut-friendly — easier to digest due to traditional seed heritage
- Glacial water irrigated — naturally mineral-rich
- Slow-grown at altitude for deeper flavour
Pure. Natural. Trustworthy.
- No chemicals. No fertilisers. No shortcuts.
- Single origin — Chakrata Valley, 7,000 ft, Uttarakhand
- Regenerative farming practices, generation after generation
How to Use
Soak for 6–8 hours in fresh water. Pressure cook for 5 whistles. Cook with ginger-garlic paste and mountain spices — the natural sweetness of the bean shines through. Add ghee before serving for a truly indulgent bowl.
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