What is pahadi rajma and how is it different?
Pahadi rajma is grown in hill regions and is often described as softer and quicker to cook, with a creamier gravy. Results depend on variety and freshness.
pulses
Himalayan Pahadi Rajma (Kidney Beans)
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₹352/ 1kg
Himalayan pahadi rajma that cooks soft and creamy with a rich, earthy taste, perfect for classic rajma chawal. Seasonal harvest, cleaned and delivered across India.
Available Sizes
Key Benefits
Responsibly grown harvest from trusted partner farms
Tested for quality & safety standards
Rich in antioxidants, essential vitamins & nutrients
1
- Quality guarantee
- Naturally grown
Grown by
Uma Sharma
Agrakhal, Uttrakhand · natural
Pahadi rajma are red kidney beans grown in Himalayan mountain fields, known for cooking soft and creamy with a rich, earthy taste. They are a good vegetarian source of protein and fibre, and the heart of classic rajma chawal. Soak for 8 to 10 hours, then pressure cook until fully tender. Seasonal harvest, cleaned and packed. Store airtight in a cool, dry place.
Categorypulses
Verification status PGS-India Certified
Quick Facts
| Type | Red kidney beans (pahadi rajma) |
|---|---|
| Best for | Rajma chawal, curries, salads |
| Soak | 8 to 10 hours |
| Storage | Airtight, cool and dry |
Thoughtfully Sourced, Nourishing To The Last
Traditional Methods • Minimal Processing
Step 1
Directly Sourced
Raw produce sourced from partner farms practicing natural and traditional cultivation.
Step 2
Quality Tested
Evaluated to ensure products meet our standards for purity, safety, and freshness.
Step 3
Hygienically Processed
Meticulously processed and churned in a temperature-controlled environment.
Step 4
Pure & Authentic
Delivered fresh to ensure you get the highest quality authentic nutrition.
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Frequently Asked Questions
Questions & Answers
What is pahadi rajma and how is it different?
Pahadi rajma is grown in hill regions and is often described as softer and quicker to cook, with a creamier gravy. Results depend on variety and freshness.
How long should I soak and cook rajma?
Soak for 8 to 10 hours, then pressure cook for about 4 to 5 whistles until fully soft. Never eat rajma raw or undercooked.
Rajma ko kaise store karein?
Airtight dabbe mein thandi, sukhi jagah par rakhein. Fresh harvest sabse accha rehta hai, isliye nami aur keede se bachayein.