Organic Unpolished Rajma Jammu (Red Kidney Beans) – 450 g
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Dal Bhaat Organic Unpolished Rajma Jammu (Red Kidney Beans) – 450 g is the prized small-grained rajma from the Jammu hills — smaller, darker, and more intensely flavoured than regular rajma varieties. Celebrated across Jammu & Kashmir and Himachal Pradesh for its deep earthy flavour and slightly thicker skin that holds its shape beautifully in curries, Rajma Jammu is considered by many to be the finest rajma variety in India. Grown on certified organic farms, completely unpolished and chemical-free.
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Perfect For
Storage
Store in a cool, dry place in an airtight container after opening. Keep away from direct sunlight and moisture to preserve freshness.
- Rinse the Rajma Jammu and soak overnight (8-10 hours) in cold water — it absorbs water faster than larger varieties.
- Drain and add to a pressure cooker with fresh water in a 1:3 ratio and a pinch of salt.
- Pressure cook on medium heat for 18-22 minutes (about 6-7 whistles) until completely tender.
- Let pressure release naturally — the smaller grain cooks through beautifully and holds its shape.
- Soak Rajma Jammu overnight, drain and rinse thoroughly.
- Add to a large pot with water in a 1:3.5 ratio and bring to a boil.
- Reduce heat, cover, and simmer for 50-60 minutes, topping up water as needed.
- Cook until completely soft, then add to your masala base and simmer for rich flavour.
- Rajma Jammu’s smaller size means it cooks faster and absorbs spices more deeply than larger rajma.
- For authentic Jammu-style rajma, cook in a simple onion-tomato masala and finish with desi ghee.
- Never add tomatoes or acidic ingredients before the beans are fully cooked — it toughens the skin.
- This rajma is exceptional slow-cooked — the longer it simmers in the masala, the better it tastes.
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