Grown in pure glacial water in the Joshimath region near Badrinath, Uttarakhand at an altitude of over 6,000 feet. Joshimath Rajma is one of the most loved varieties of kidney beans amongst people of Uttarakhand and takes relatively lesser time to boil while cooking.
High in protein, fiber, vitamins, minerals and antioxidants
Cooking Instructions- Soak in lukewarm water. After 1 pressure cooker whistle leave it at sim for another 15-20 mins depending upon your water salinity.
Pahadi Secret: To naturally preserve our pulses we coat them with organic turmeric powder.
Sneh jain (verified owner) –
Good quality. And taste
Sneh jain –