Description
The terrace fields of Rudraprayag don’t grow just one rajma. And neither should your kitchen. At altitude, Himalayan farmers have always cultivated diverse varieties in the same fields — because biodiversity makes the soil stronger, the food more nutritious, and the meal more interesting. Our Rudraprayag Mix Rajma brings that diversity to your table. Multiple heirloom kidney bean varieties, grown together in the same mountain soil, each contributing its own unique texture and flavour to a single, extraordinary blend.What Is Rudraprayag Mix Rajma?
Rudraprayag Mix Rajma is a polyculture blend of heirloom kidney bean varieties grown together on the same terrace fields in the high-altitude villages of the Rudraprayag region, Uttarakhand — not a single variety, but several, intercropped the way mountain farmers have always grown rajma for soil health and food security. Fyonli buys the mixed harvest directly from those farming families and packs it exactly as it comes off the terraces, without sorting it into single varieties.Why This One Is Different
- Multiple varieties in one bag — several heirloom kidney bean types grown together, not a single commercial cultivar
- Multi-textured cooking — some beans cook creamier, some hold a firmer bite, giving the finished dal more character than a uniform blend
- Grown the traditional way — intercropped varieties the way Rudraprayag’s terrace farms have always been planted, for soil health rather than yield uniformity
- Naturally thick gravy — the mixed starch content from different varieties thickens the dish without any added thickener
- Grown without chemical inputs — no pesticides or synthetic fertiliser on these mountain smallholdings
Rudraprayag Mix Rajma vs. Supermarket Rajma
| What You’re Buying | Supermarket Rajma | Fyonli Rudraprayag Mix Rajma |
|---|---|---|
| Variety | Single commercial cultivar, sorted for uniformity | Multiple heirloom varieties, grown together |
| Origin | Usually unstated — pooled from multiple regions | High-altitude villages, Rudraprayag region |
| Texture | Uniform — same bite throughout | Multi-textured — creamy and firm beans in the same pot |
| Farming method | Single-crop, yield-focused | Traditional intercropping for soil health |
| Farmer relationship | Bought through mandi traders | Bought direct from the growing families |
Nutritional Information (per 100g, uncooked)
| Nutrient | Amount |
|---|---|
| Energy | 333 kcal |
| Protein | 23.6 g |
| Total Fat | 0.8 g |
| Carbohydrate | 60 g |
| Dietary Fibre | 24.9 g |
Ingredients & Allergens
Ingredients: Pahadi Kidney Beans — a mixed-variety blend (Phaseolus vulgaris). Nothing else — no added salt, oil, or preservatives.
Allergens: A natural legume. Contains no gluten, dairy, or nuts. Packed in a facility that also handles other pulses and legumes.
How to Use
Soak overnight (8–10 hours) — the varied bean sizes need time. Pressure cook for 5–6 whistles on medium heat. Slow simmer with a rich masala base for the best results. The natural starch from the mixed beans creates a thick, satisfying gravy on its own.
Sourcing & Story
Rudraprayag sits at the confluence of the Alaknanda and Mandakini rivers in Uttarakhand’s Garhwal Himalaya, its terrace farms climbing the valley slopes above. Farming families here have long grown several rajma varieties together in the same field rather than a single monoculture — a practice that spreads risk across a growing season and keeps the soil healthier over generations. Like other Himalayan rajma, it’s a kharif crop, sown in May and June and harvested in September and October. Fyonli buys the mixed harvest directly from those families each season, without separating it into single varieties.Storage & Shelf Life
Store in a cool, dry place in an airtight container, away from direct sunlight and moisture. Does not require refrigeration. Best used within 12 months of the packing date.
Who It’s For
- Cooks who want more character in their dal — the mixed textures make a more interesting bowl than a single uniform bean
- Anyone building a high-protein vegetarian plate — around 24g protein per 100g dry weight, a serious plant-protein staple
- Shoppers who care how their food is farmed — this blend reflects a traditional, soil-friendly growing method, not just a marketing story
Frequently Asked Questions
What is Rudraprayag Mix Rajma exactly?
It’s a polyculture blend of several heirloom kidney bean varieties grown together on the same terrace fields in the high-altitude villages of the Rudraprayag region, Uttarakhand. Unlike a single commercial cultivar, it contains multiple traditional varieties, intercropped and harvested together the way mountain farmers have always grown rajma.
Why does this rajma have different bean sizes and colours in one pack?
Because it’s a genuine mixed-variety blend, not a single cultivar sorted for visual uniformity. Different heirloom varieties are grown together in the same field, so you’ll see some variation in size, shape and colour from bean to bean — that’s the point, not a defect.
How much protein does Rudraprayag Mix Rajma contain?
Dry kidney beans contain approximately 23.6g of protein per 100g (USDA reference values for the species). Since this is a mixed-variety blend, individual beans may vary slightly around this figure. A typical 50g dry serving provides roughly 12g of protein before cooking.
How long should I soak and cook this rajma?
Soak overnight for 8–10 hours — the mixed bean sizes need the extra time to hydrate evenly. Pressure cook for 5–6 whistles on medium heat, then slow-simmer with a rich masala base for the best texture.
Is this rajma grown with pesticides or chemical fertiliser?
No. The farming families in the Rudraprayag region grow this blend without chemical pesticides or synthetic fertiliser, using traditional intercropping methods. It does not carry a formal organic certification, but the growing method has been chemical-free by practice for generations.
What is the shelf life of Rudraprayag Mix Rajma?
Up to 12 months from the packing date when stored in an airtight container in a cool, dry place away from direct sunlight and moisture. Refrigeration isn’t required.
How is this different from the single-origin rajma varieties like Bageshwar or Chakrata?
Bageshwar and Chakrata rajma are each a single traceable variety from one valley. Rudraprayag Mix Rajma is deliberately different — it’s a blend of several heirloom varieties grown together in the same Rudraprayag terrace fields, giving a more varied texture and flavour in every pot rather than one uniform bean.
See pahadi rajma vs regular rajma compared — protein, creaminess, cooking time and flavour, side by side. Want a single-origin bean instead? Try Bageshwar White Rajma, or explore the four-pulse Garhwal Traditional Dal Mix.