Docs
Support
Français 
Jammu Rajma (Khuli) 1Kg
₹160.00
Jammu Rajma is a highly sought-after variety of Red Kidney Bean (Rajma) grown in the high-altitude valleys of the Jammu region (especially Bhaderwah Valley).
-
Appearance: They are generally smaller than common kidney beans, with a deep reddish-brown color.
-
Texture: They are highly valued for cooking down to a uniquely velvety smooth and creamy texture, while still largely retaining their shape.
-
Flavor: Known for a distinctly rich, nutty, and slightly sweet flavor profile.
-
Use: It is the essential base for the iconic North Indian comfort food, Rajma Chawal (Kidney Bean Curry with Rice).
Jammu Rajma (Bhaderwah Kidney Beans)
Jammu Rajma is a highly prized variety of Red Kidney Bean (Rajma) grown in the high-altitude valleys of the Jammu region of Jammu and Kashmir, particularly the famous Bhaderwah Valley.1 It is the essential ingredient for the iconic North Indian comfort food, Rajma Chawal.2
Key Characteristics
| Feature | Description |
| Appearance | Smaller in size than the common/regular kidney bean, with a glossy, deep reddish-brown color. |
| Flavor | Distinctly rich, nutty, and slightly sweet (sweeter than other varieties). |
| Texture | Known for its ability to cook down into a velvety smooth and creamy texture while still retaining its shape. This creaminess is highly sought after for Rajma curry. |
| Cooking | Requires soaking (8-10 hours) but generally has a shorter cooking time and becomes softer than many other rajma varieties. |
| Culinary Focus | It is the foundation of Rajma Chawal (Kidney Bean Curry with Rice), especially the famous Peeda-style Rajma from the Jammu-Srinagar highway dhabas. |
| Nutrition | A powerhouse of plant protein, dietary fiber, iron, and folate, with a low Glycemic Index. |
Home 
Whishlist 
Promotion 
Checkout 
Account
Reviews
There are no reviews yet.