Lal Rajma
Lal Rajma
From Kanda, Bageshwar
5,800 ft
Deep red kidney beans from the Bageshwar highlands. Grown at 5,800 ft in terraced fields fed by spring water. Thick gravy, robust flavour — a Kumaoni staple.
₹299per 500gIn stock
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📦 Ships in 2–3 business days
↩️ Easy returns within 7 days
Origin
- Village
- Kanda, Bageshwar
- Altitude
- 5,800 ft
- Harvest
- November 2025
- Cluster
- Kanda Valley Farmers Cooperative
- Water Source
- Natural spring (naula)
- Batch
- UK-2024-11-LRA
Origin Region
Nutrition (per 100g, raw)
Energy337 kcal
Protein22.5 g
Carbs61.3 g
Fiber14.8 g
Fat1.1 g
Iron6.7 mg
Source: IFCT 2017 / NIN Hyderabad
How to Cook
Soak: 8–10 hours (overnight)
Cook time: 40–50 minutes on medium flame
Pressure cooker: 5–6 whistles after soaking
- Soak overnight. Drain and rinse.
- Pressure cook 5–6 whistles until tender.
- Make tadka with ghee, jeera, hing, onion, tomato.
- Mix in rajma. Simmer 10–15 min.
- Mash a few beans for thick gravy.
Tips
💡 Ghee instead of oil makes a world of difference.
💡 Add a dried red chilli to the tadka for Kumaoni style.
Tested. Not just claimed.
Every batch is independently lab-tested before packaging.
✓Moisture Content: 10.8% (safe <14%)
✓Pesticide Residue: Not Detected
✓Heavy Metals: Within safe limits
Lab: Arbro Pharmaceuticals, Delhi (NABL) (NABL accredited)