Rajma (Kidney Beans) (12)

Uttarakhand is home to more than two hundred varieties of Rajma, grown extensively across the state as a cash crop by marginal farmers. Free from any chemical or pesticide, Harshil Rajma derives its name from Harshil- a place near Gangotri.  Rich in vitamins and other minerals, H2H Harshil Rajma is a good source of protein & carbohydrates. Due to its unique and subtle taste, high fiber content and color, this Rajma is favorite of all ages.  Local name : Rajma , chemi  Botanical Name : Phaseolus vulgairs 

Uttarakhand is home to more than two hundred varieties of Rajma, grown extensively across the state as a cash crop by marginal farmers. Free from any chemical or pesticide, Joshimath Rajma derives its name from Joshimath- a place near Badrinath in Chamoli Distrct at an altitude of 10,000 feet.  Rich in vitamins and other minerals, H2H Joshimath Rajma is grown with pure Himalayan glacier water,  a good source of protein & carbohydrates. Due to its unique and subtle taste, high fiber content and color, this Rajma is favorite of all ages.

Uttarakhand is home to more than two hundred varieties of Rajma, grown extensively across the state as a cash crop by marginal farmers. Free from any chemical or pesticide, Munshyari Rajma derives its name from Munshyari - Located at an altitude of 7,200 ft, Situated at the entrance of Johar valley Rich in vitamins and other minerals, H2H Munsiyari Red Rajma is a good source of protein & carbohydrates. Due to its unique and subtle taste, high fiber content and color, this Rajma is favorite of all ages.  Cooking Instructions :  Wash and soak the rajma overnight. Then, drain and rinse the beans. Add soaked beans and water to a pressure cooker. The water should top the beans by about 2". Lock in the lid. Turn on heat. Cook for 15 minutes. Turn off the flame. Wait till the pressure has dropped, then open and drain the excess water. Use the cooked beans as required.

Black Rajma from Purola- Yamuna Valley is unique to the region. Grown in the villages of Yamuna Valley, this Rajma is known for its distinct taste and color.  As per https://www.medicalnewstoday.com/articles/289934.php published by MedicalNewsToday, black beans contains iron, phosphorus, calcium, magnesium, manganese, copper, and zinc; they all contribute to building and maintaining a health bone structure. Black beans also contain quercetin and saponins- which help protect the heart. Black beans are naturally low in sodium and contain potassium, calcium, and magnesium, all of which have been found to decrease blood pressure naturally.  Do read the shared link for more benefits of Black beans.

Uttarakhand is home to more than two hundred varieties of Rajma, grown extensively across the state as a cash crop by marginal farmers. Free from any chemical or pesticide. Rich in vitamins and other minerals, H2H's Rajma's all types are grown with pure Himalayan glacier water,  a good source of protein & carbohydrates. Due to its unique and subtle taste, high fibre content and colour, eating Rajma is enjoyed by people of all ages. Uttarakhand's Rajma has always been on top of any food on table-be it for making food for guests, it is always the first idea of dish proposed. Here, we are offering you 250 grams of each of these six types of 'Edible Jewels of Pahad' in one pack: 1. Chitra Rajma 2. Black Rajma 3. Chakrata Rajma 4. Joshimath Rajma 5. Capsule Rajma 6. White Rajma   

Uttarakhand is home to more than two hundred varieties of Rajma, grown extensively across the state as a cash crop by marginal farmers. Rich in vitamins and other minerals, H2H Rajma is a good source of protein & carbohydrates.

Uttarakhand is home to more than two hundred varieties of Rajma, grown extensively across the state as a cash crop by marginal farmers. Rich in vitamins and other minerals, H2H Rajma is a good source of protein & carbohydrates. Local name : Rajma , chemi  Botanical Name : Phaseolus vulgairs 

Chakrata Rajma comes from the Jaunsar-Bawar region of Uttarakhand.This Rajma is grown at an altitude of around 7000 feet and it is 100% free from chemicals and pesticides.Benefits - Good for Blood Pressure, Blood Sugar, Cancer, Cholesterol, Immunity, Night Blindness, Strong Bones, Weight LossHow to use - Soaking is not required for this type of Rajma.Wash the Rajma and put it in Pressure cooker , allow for 1 whistle and switch off the gas . Leave it for 1 hour and whenever you wish to use it , heat it for 10 minutes on low flame. You can open and check if Rajma is boiled to your satisfaction and if not, heat it for more time on low fame as per your requirement.  

Uttarakhand is home to more than two hundred varieties of Rajma, grown extensively across the state as a cash crop by marginal farmers. Rich in vitamins and other minerals, H2H Rajma is a good source of protein & carbohydrates. Local name : Rajma , chemi  Botanical Name : Phaseolus vulgairs