Description
Single-variety rajma is common. This is something rarer.
The terraced fields of the Himalayas don’t grow just one bean. For generations, farmers have cultivated multiple varieties side by side — different colours, different textures, different flavours — all in the same mountain soil. Our Himalayan Mix Rajma brings this biodiversity straight to your kitchen. Each bean carries its own character, and together they create a depth of flavour and nutrition that a single variety simply cannot.
Why You’ll Love It
- Multiple heirloom varieties — complex, layered flavour
- Varied textures — some creamy, some firm, all satisfying
- Rich in diverse plant proteins and fibre
- Represents true Himalayan agricultural biodiversity
- Ideal for traditional mountain-style curries
Pure. Natural. Trustworthy.
- No chemicals. No artificial blending agents.
- Grown on traditional terrace farms in the Himalayas
- Supports small-scale mountain farming communities
How to Use
Soak overnight (8–10 hours) as varieties differ in size. Pressure cook for 5–6 whistles on medium heat. Best cooked as a thick, slow-simmered gravy — the varied beans create a natural body without needing any thickener.
Not sure why mountain-grown rajma is different from the supermarket kind? Read the full pahadi vs regular rajma comparison.
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