Chitra Rajma
From Munsyari, Pithoragarh
7,200 ft
Speckled kidney beans from the high villages of Munsyari. Grown at 7,200 ft, irrigated by glacial streams. Dense, creamy, and distinctly nutty — nothing like the flat-tasting rajma from the plains.
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Origin
- Village
- Munsyari, Pithoragarh
- Altitude
- 7,200 ft
- Harvest
- October 2025
- Cluster
- Munsyari Women SHG
- Water Source
- Goriganga glacier-fed stream
- Batch
- UK-2024-11-CRA
Origin Region
Nutrition (per 100g, raw)
Source: IFCT 2017 / NIN Hyderabad
How to Cook
Soak: 8–10 hours (overnight)
Cook time: 45–60 minutes on medium flame
Pressure cooker: 6–7 whistles after soaking
- Soak rajma overnight in 3x water.
- Drain and rinse. Add fresh water.
- Pressure cook for 6–7 whistles until soft.
- Prepare tadka: oil, cumin, onions, tomatoes, ginger-garlic.
- Add cooked rajma to tadka. Simmer 15 min.
- Finish with garam masala, coriander, butter (optional).
Tips
💡 Mountain rajma takes longer to cook — be patient.
💡 A pinch of baking soda reduces cook time but isn't necessary.
💡 Best served with steamed basmati and a squeeze of lemon.
Tested. Not just claimed.
Every batch is independently lab-tested before packaging.
Lab: Arbro Pharmaceuticals, Delhi (NABL) (NABL accredited)