Kinnauri Rajma | Pahadi Kidney Beans from Kinnaur

What makes Kinnaur Rajma different?

Most rajma you pick off a supermarket shelf has no story. No origin. No farmer behind it. Kinnaur Rajma is the opposite of that.

Kinnaur sits in the northeast corner of Himachal Pradesh, bordered by Tibet to the east and snow-capped ridges on all sides. At altitudes above 2,300 metres, farmers here grow rajma the same way their ancestors did on steep terraced fields, without synthetic fertilisers or pesticides, relying on glacier meltwater and seasonal rains.

The extreme climate means the crop can only be harvested once a year, and that single short season is what gives Kinnauri rajma its dense flavour and naturally creamy texture.

This isn’t a product optimised for shelf life or visual uniformity. It’s a pulse grown for taste.

At OrganicBevy, we source our Kinnaur Rajma directly from small farmers in Himachal Pradesh — the same mountains we come from. No distributors, no middlemen, no cold storage chains. What you get is fresh, seasonal, and as close to the source as it gets.

What to expect when you cook it:

Soak overnight, and the beans plump up beautifully. Pressure-cook them until just tender — they hold their shape while turning creamy inside. In a simple onion-tomato gravy with ginger, garlic, and whole spices, they deliver a depth of flavour that the commercial varieties simply don’t. This is the rajma chawal you remember from a hill station trip — not the flat, starchy version from a kirana packet.

Key Features (for bullet point section/product highlights)

• Grown at 2,300m+ altitude in Kinnaur, Himachal Pradesh
• Harvested once a year — small batch, seasonal supply
• Naturally chemical-free, unpolished, and unadulterated
• Rich in plant protein (~22g per 100g) and dietary fibre
• Creamy texture with a distinct earthy, nutty flavour when cooked
• Directly sourced from Himalayan farmers — no middlemen
• Sun-dried naturally, no artificial processing

FAQs

How is Kinnaur Rajma different from regular rajma?

Kinnaur Rajma is grown at high altitude in cold, mineral-rich soil and harvested only once a year. This gives it a denser, richer flavour and a naturally creamy texture after cooking — quite different from the mass-farmed varieties found in general grocery stores.

Does it need to be soaked before cooking?

Yes. Soak in water for 8–10 hours (or overnight) before cooking. This reduces cooking time and makes the beans easier to digest.

Is it organic / chemical-free?

Our Kinnaur Rajma is sourced from farmers who use no synthetic fertilisers or pesticides. Due to the remote high-altitude terrain, traditional farming methods are the norm in Kinnaur.

What is the shelf life?

Stored in a cool, dry place away from moisture, it keeps well for 12 months. Once opened, use within 2–3 months for best flavour.