Description
Small Red Rajma is a ‘daily use’ variety of rajma. It gives good colour when cooked. It is slightly harder cook and needs a thorough overnight soaking. This rajma is often cooked with 30% of another dal like kulath, dhoulash or toor, or with 20% white rajma.
Cooking instructions:
- Soak rajma for at least 8 hours in cold water (use RO purified water if tap water is hard)
- Drain the water
- Pressure cook with fresh water for 8-9 whistles (again use RO purified water if tap water is hard)
Organic rajma in the upper Tons Valley, Uttarakhand:
Rajma is one of the staple food crops in our valley. Almost all farmers sow rajma as it is the main source of vegetable protein in our local cuisine. Farmers who have rajma which is surplus to their annual food and seed purpose, sell to earn money. We are supporting these hard working farmers by finding a fair market for their rajma. We pay a fair price that compensates them for growing rajma in remote fields which don’t even have access to a road. The harvest has to be brought on mules to the nearest road and the transported to our processing center.
Our rajma is completely organic, grown using only natural compost and cow manure. No inorganic fertilizer or chemical pesticides are used. We are in the process of helping these farmers getting their produce certified organic very soon.
Packing: 1 kg vacuum pack
5% GST INCLUDED
Category: Food – Perishable
Returns: Non-returnable
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