Munsiyari Rajma/ kidney beans

Munsiyari Rajma is a rare, high-altitude variety grown organically in the cold valleys of Munsiyari, Pithoragarh (Uttarakhand) — nestled in the Kumaon Himalayas at about 7,000 feet above sea level.
The pristine glacial waters, mineral-rich soil, and cool mountain climate give this Rajma its natural sweetness, buttery texture, and deep maroon color. It’s known for its thin skin and quick cooking time compared to other varieties.

Nutritional Highlights

• Rich in plant-based protein

• High in iron, magnesium, and folate

• Packed with dietary fiber for gut health

• Naturally low in fat and cholesterol-free

Taste & Texture

Munsiyari Rajma is prized for its creamy consistency and rich aroma that blends beautifully with traditional Indian spices. When cooked, it absorbs flavors deeply and makes thick, flavorful gravies — perfect for comfort meals.

How to Cook Munsiyari Rajma (Traditional Style)

Ingredients:

• 1 cup Himposhak Munsiyari Rajma

• 3 cups water (for soaking)

• 2 medium onions (finely chopped)

• 2 tomatoes (pureed)

• 1 tbsp ginger-garlic paste

• 2 tbsp ghee or oil

• 1 tsp cumin seeds

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• ½ tsp garam masala

• Salt to taste

• Fresh coriander for garnish

Steps:

1. Soak the Rajma
   Rinse 1 cup of Himposhak Munsiyari Rajma thoroughly and soak overnight (6–8 hours) in enough water.

2. Pressure Cook
   Drain and add fresh water (about 3 cups). Pressure cook for 4–5 whistles or until the beans are soft but intact.

3. Prepare the Masala
   Heat ghee in a pan. Add cumin seeds. When they splutter, add chopped onions and sauté till golden brown.

4. Add Flavors
   Add ginger-garlic paste and sauté for a minute. Then mix in tomato puree, turmeric, red chili, coriander powder, and salt. Cook till oil separates.

5. Combine
   Add the boiled Rajma with its stock into the masala. Stir well and let it simmer for 15–20 minutes on low heat. This helps the flavors blend beautifully.

6. Finish
   Sprinkle garam masala, stir, and garnish with fresh coriander leaves.

7. Serve Hot
   Enjoy with steamed basmati rice or jeera rice — the classic Rajma Chawal experience of the Himalayas.