Chitra Rajma

Chitra Rajma, also known as “Speckled Kidney Beans,” is a prized variety of rajma known for its unique appearance, rich flavor, and soft texture after cooking. Grown in the fertile, mineral-rich valleys of the Himalayas, especially in Uttarakhand and Himachal Pradesh.

Origin and Cultivation

Chitra Rajma is typically cultivated at high altitudes between 5,000 to 7,000 feet, where the climate is cool and the soil is nourished by glacial waters. These natural conditions not only enhance the flavor but also ensure the beans are free from harmful chemicals and pesticides. Farmers in Uttarakhand grow Chitra Rajma using traditional, organic methods passed down through generations.

Nutritional Value

Chitra Rajma is packed with protein, dietary fiber, and complex carbohydrates, making it a favorite among vegetarians and fitness enthusiasts. It’s also rich in essential minerals such as iron, magnesium, and potassium.

Per 100 grams (raw):

• Protein: 22–24g

• Fiber: 15–17g

• Iron: 6–8mg

• Calories: ~330 kcal

Taste and Cooking

What makes Chitra Rajma special is its ability to absorb flavors deeply, making it ideal for rich gravies and curries. Once cooked, it turns soft and creamy without becoming mushy. It requires less soaking and cooking time compared to other rajma varieties, which makes it convenient and wholesome.

Why Choose Himposhak Chitra Rajma?

• Sourced from Himalayan farmers practicing natural agriculture

• Hand-picked and sun-dried for quality and purity

• No preservatives or polishing

• Rich in taste and nutrition

How to Cook Chitra Rajma (Speckled Kidney Beans)

Chitra Rajma is known for its creamy texture and rich flavor, and it’s easy to cook with the right preparation. Follow these steps for a delicious, homestyle Rajma curry:

Ingredients:

• 1 cup Chitra Rajma

• 3 cups water (for pressure cooking)

• 1 large onion (finely chopped)

• 2 tomatoes (pureed or chopped)

• 1 tablespoon ginger-garlic paste

• 2 tablespoon oil or ghee

• 1 tsp cumin seeds

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• Salt to taste

• Fresh coriander leaves for garnish

Step-by-Step Cooking Instructions:

1. Soak the Rajma:
Rinse 1 cup of Chitra Rajma thoroughly and soak in enough water for 6–8 hours or overnight. This softens the beans and reduces cooking time.

2. Pressure Cook the Beans:
Drain the soaked rajma and pressure cook with 3 cups of water and a little salt for 4–5 whistles or until the beans are soft but hold their shape.

3. Prepare the Masala Base:
In a pan, heat 2 tablespoon of oil or ghee. Add 1 tsp cumin seeds. Once they splutter, add chopped onions and sauté until golden brown. Add ginger-garlic paste and cook until the raw smell goes away.

4. Add Tomatoes and Spices:
Add pureed tomatoes, turmeric, chili powder, and coriander powder. Cook until the oil separates and the masala is well blended.

5. Combine and Simmer:
Add the boiled rajma along with some of the cooking water. Mix well and simmer for 15–20 minutes on low heat. Adjust salt and consistency as needed.

6. Garnish and Serve:
Finish with fresh coriander leaves. Serve hot with steamed rice or roti for a comforting, protein-rich meal.