✦ Organic & Unpolished Rajma Lovers Pack – All 4 Varieties (Bundle)

✓ FSSAI Approved ✓ 100% Organic ✓ Lab Tested ✓ Made in India

Rajma Lovers Pack – All 4 Varieties (Bundle)

✓ In Stock

Rs. 399.00

Inclusive of all taxes · Free shipping ₹

✓High Protein✓Unpolished✓Easy Cooking✓No Preservatives

Size: Pack of 1 (1.8kg — 4×450g)

⚠️ Only 4 left in stock!

⚡ Buy It Now

100%
Organic

No
Chemicals

Lab
Tested

Fast
Delivery

FSSAI
Approved

Pan India free delivery. Same Day Dispatch. Safe packaging guaranteed.

Rajma Lovers Pack (Each 450gm) – All 4 Varieties (Bundle) is the ultimate collection for anyone who takes their Rajma Chawal seriously.

Rajma is not just a dish. In millions of Indian homes, Rajma Chawal is an emotion — the Sunday lunch that brings families to the table, the meal that homesick students crave, the dish that never fails and never stops tasting like home. But most people do not know that Rajma is four deeply distinct varieties, each with its own personality and flavour. This pack lets you explore all four.

What's Inside

🌸

Rajma Sharmili – 450gTender, thin-skinned and quick to cook. Absorbs masala beautifully with a smooth, creamy texture — ideal for everyday Rajma Chawal

🏔️

Rajma Jammu (Himalayan Hill Rajma) – 450gThe prized variety from the hills of Jammu. Small, intensely flavoured and deeply earthy — the gold standard of Punjabi cooking for centuries

🌺

Rajma Chitra (Speckled Kidney Bean) – 450gBeautifully speckled, rich and nutty with a dense, buttery texture. Popular in Himachal Pradesh — slow-cooked in mustard oil and local spices

❤️

Red Rajma (Dark Kidney Beans) – 450gBold, hearty and meaty. The most protein-dense variety — holds its own in thick gravies and one-pot meals

Perfect For

Rajma Chawal Punjabi Rajma Masala One-Pot Meals Gifting Variety Discovery

Why This Bundle?

🌿

100% Organic & UnpolishedAll four varieties free of chemicals, artificial coating and bleaching — as nature intended

🎁

Perfect GiftFor home cooks, food lovers and anyone who takes their Sunday dal seriously

💰

Save ₹77 vs Buying IndividuallyNPOP Certified · FSSAI Approved · Lab Tested · Pan India free delivery above ₹499

🔬

Lab Tested for PurityEvery batch verified for pesticide residue — safe for your entire family. Ships within 24 hours.

📦

Soak all rajma varieties for a minimum of 8 hours before cooking. Store in airtight containers in a cool, dry place. Keeps well for 12 months.

Nutrition Facts

Dal Bhaat — Organic & Unpolished

✦ Per 100g

Serving Size: 100g | Servings Per Pack: 18

Calories

per 100g

333

% Daily Value*

Total Fat1.3g2%

Saturated Fat0.3g2%

Total Carbohydrate60g20%

Dietary Fiber16g57%

Sugars2.0g

Protein22g

Sodium22mg1%

Iron4.8mg27%

Calcium62mg6%

6-8 hours eachSoak

15-20 minCook

1:4 eachDal:Water

4Serves

The Essential First Step — Proper Soaking
All rajma varieties must be soaked — this is non-negotiable. Rinse your chosen rajma 2–3 times in cold water. Soak in generously covered cold water for a minimum of 8 hours (overnight is ideal). The beans will nearly double in size. Do not use hot water for soaking as it can toughen the skin. Drain and rinse thoroughly before cooking.
Pressure Cook to Tenderness
Add soaked, rinsed rajma to a pressure cooker with 4 cups of fresh water, 1 bay leaf, 1-inch piece of ginger, ½ tsp turmeric and a pinch of salt. Cook on medium-high heat for 5–6 whistles (approximately 18–20 minutes). Allow pressure to release naturally for best texture. The rajma should be completely tender when pressed between your fingers but not falling apart.
Build the Masala Base
In a heavy pan, heat 2 tbsp mustard oil or ghee until hot. Add 1 tsp cumin seeds and let them crackle. Add 2 medium onions (finely chopped) and cook on medium heat until deep golden — 15 minutes minimum. This deep caramelisation is the foundation of exceptional Rajma Masala. Add 1 tbsp ginger-garlic paste, cook 3 minutes. Add 3 medium tomatoes (pureed) and cook until oil separates — 12–15 minutes. Add 1 tsp coriander powder, ½ tsp red chilli powder, ½ tsp garam masala and salt.
Combine and Simmer
Add cooked rajma to the masala with 1–2 ladles of the cooking water. Stir gently. The starchy cooking water will naturally thicken the gravy. Simmer on low heat for 15–20 minutes, stirring occasionally. The rajma should begin to release starch into the gravy, creating a glossy, coating consistency.
Finish and Serve
Taste and adjust seasoning. Stir in 1 tsp kasuri methi crushed between palms. Garnish with fresh coriander and a wedge of lemon. Serve with steamed basmati rice for the classic Rajma Chawal — or with missi roti for a Punjabi feast.

6-8 hours eachSoak

45-60 minCook

1:4 eachDal:Water

4Serves

Soak Overnight (Non-Negotiable)
Rajma must be soaked for 8+ hours. This step cannot be shortened. Drain and rinse after soaking.
Open Pot — Low and Slow
Add soaked rajma to a deep, heavy-bottomed pot with 6 cups fresh water. Bring to a vigorous boil, skim the foam from the surface, then reduce to a steady simmer. Cook uncovered for 60–75 minutes, topping up water as needed to keep beans submerged. This method develops a creamier texture than pressure cooking as the beans cook more evenly and gently.
Test for Doneness
The rajma is ready when it can be easily mashed between your thumb and index finger with minimal pressure and the centre is completely soft with no chalky core. Undercooked rajma is unpleasant and difficult to digest.
Make the Masala and Combine
Prepare the masala base separately. Add cooked rajma with its cooking liquid and simmer together 20–25 minutes. The long simmer in the open pot lets the rajma absorb the masala flavours deeply.

🌿 Pro Tips

Each Variety Needs Slightly Different Timing: Rajma Sharmili cooks fastest (15 min pressure cook). Rajma Jammu takes longest (20–22 min) due to its density. Rajma Chitra falls in the middle. Red Rajma is the most forgiving. Adjust accordingly.
Salt at the Right Time: Never add salt to rajma at the beginning of cooking — it hardens the skin and the beans will never fully soften. Add salt only after the rajma is fully tender.
The Overnight Rest: Rajma Masala tastes dramatically better the next day. The beans absorb the masala flavours overnight and the gravy thickens to a luxurious consistency. Make it the evening before if you can.
Try Each Variety Separately First: Before mixing varieties, cook each one separately to experience their individual characters. Jammu is earthy and intense. Chitra is nutty and textured. Sharmili is smooth and delicate. Red Rajma is bold and meaty. Once you know them individually, blending becomes intuitive.
The Mustard Oil Difference: Authentic Punjabi Rajma is cooked in mustard oil, not vegetable oil. If you have access to good cold-pressed mustard oil, try it — it adds a pungent depth that completely transforms the dish.

100% OrganicSourced from certified organic farms

Zero ChemicalsNo pesticides or artificial colour

Lab Tested PurityEvery batch verified for safety

Farm to TableDirectly sourced, minimally processed

FSSAI and ISO CertifiedMeets Indian food safety standards

Fast DeliveryShips in 1-2 days, safe packaging

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