✦ Organic & Unpolished
✓ FSSAI Approved ✓ 100% Organic ✓ Lab Tested ✓ Made in India

Rajma Lovers Pack – All 4 Varieties (Bundle)

★★★★★ 4.8 (2,400+ reviews) | ✓ In Stock
Rs. 399.00

Inclusive of all taxes · Free shipping above ₹499

✓High Protein ✓Unpolished ✓Easy Cooking ✓No Preservatives
Size: Pack of 1 (1.8kg — 4×450g)
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Rajma is not just a dish. In millions of Indian homes, Rajma Chawal is an emotion. It is the Sunday lunch that brings families to the table. The meal that homesick students crave. The dish that never fails, never disappoints, and never stops tasting like home. But here is what most people do not know — Rajma is not one thing. It is four deeply distinct varieties, each with its own personality, flavour and character. This pack lets you explore all four. • Rajma Sharmili – 450g Tender, thin-skinned and quick to cook. Sharmili (meaning 'shy' in Hindi — and aptly named) is the most delicate of all rajma varieties. It absorbs masala beautifully, cooks faster than other varieties, and has a smooth, creamy texture that makes it ideal for everyday Rajma Chawal. • Rajma Jammu (Himalayan Hill Rajma) – 450g The prized variety from the hills of Jammu. Small in size but enormous in flavour — this mountain-grown rajma has a distinctly earthy, robust taste that has made it the gold standard of Punjabi cooking for centuries. Harder to find, deeply sought after. Now in your kitchen. • Rajma Chitra (Speckled Kidney Bean) – 450g Speckled with a beautiful red-and-cream pattern, Rajma Chitra is the most visually striking variety. Its flavour is rich and nutty, with a dense, almost buttery texture when cooked. Popular in Himachal Pradesh and Uttarakhand, where it is slow-cooked in mustard oil and local spices. • Red Rajma (Dark Kidney Beans) – 450g Bold, hearty and robust. The classic kidney bean known to the world. Dark red skin, meaty texture and a strong, satisfying flavour that holds its own in thick gravies and one-pot meals. The most protein-dense variety in this pack. All four varieties are organically grown, unpolished and completely free of chemicals, artificial colours or coating. ✔ 100% Organic & Unpolished ✔ No Artificial Coating ✔ No Chemicals or Pesticides ✔ NPOP Certified Organic ✔ FSSAI Approved ✔ Lab Tested for Purity Save ₹77 compared to buying all four individually. Free delivery on orders above ₹499.
Nutrition Facts
Dal Bhaat — Organic & Unpolished
✦ Per 100g
Serving Size: 100g  |  Servings Per Pack: 18
Calories
per 100g
333
% Daily Value*
Total Fat 1.3g
Total Carbohydrate 60g
Dietary Fiber 16g
Sugars 2.0g
Protein 22g
✦ 100% Organic & Unpolished  |  No Preservatives  |  No Chemicals
*% Daily Values based on a 2,000 calorie diet. Your values may vary.
6-8 hours eachSoak
15-20 minCook
1:4 eachDal:Water
4Serves
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  1. Soak Overnight (Non-Negotiable)
    Rajma must be soaked for 8+ hours. This step cannot be shortened. Drain and rinse after soaking.
  2. 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.
  3. 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.
  4. 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% Organic Sourced from certified organic farms
Zero Chemicals No pesticides or artificial colour
Lab Tested Purity Every batch verified for safety
Farm to Table Directly sourced, minimally processed
FSSAI and ISO Certified Meets Indian food safety standards
Fast Delivery Ships in 1-2 days, safe packaging

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