Harshil Rajma

Harshil Rajma, grown in the serene and high-altitude valley of Harshil in Uttarakhand, is one of the finest and most premium varieties of kidney beans in India. Cultivated at over 8,000 feet above sea level, this rajma is treasured for its naturally creamy texture, rich taste, and quick cooking time. It is a culinary gem from the lap of the Himalayas.

Origin

Nestled near the Gangotri glacier and surrounded by snow-capped peaks, Harshil is a small valley town blessed with fertile, glacial soil and pure spring water. The unique climatic conditions – cold nights, clean air, and minimal use of chemicals – make Harshil Rajma organically superior and nutrient-rich.

Features of Harshil Rajma

• Smaller in size compared to regular rajma

• Natural light pink to reddish-brown color

• No soaking overnight required – cooks quickly

• Soft and creamy texture after cooking

• Mild, aromatic taste that blends well with Indian spices

Nutritional Benefits

Harshil Rajma is an excellent source of:

• Plant-based protein

• Iron and magnesium

• Dietary fiber

• Antioxidants and slow-digesting carbs

Perfect for vegetarians and those seeking a heart-healthy, energy-rich diet.

Why Choose Himposhak Harshil Rajma?

At Himposhak, we directly source Harshil Rajma from local Himalayan farmers who follow traditional, chemical-free farming methods. Every batch is hand-sorted, sun-dried, and unpolished to retain its natural purity and taste.

• 100% Natural

• Non-GMO & Unpolished

• Ethically Sourced from Harshil Valley

• Packed with care to preserve freshness

How to Cook Harshil Rajma

Harshil Rajma is known for its fast cooking, soft texture, and rich Himalayan flavor. Follow these steps to prepare a delicious and wholesome Rajma curry:

Ingredients:

• 1 cup Harshil Rajma (washed and soaked for 2–3 hours)

• 3 cups water (for pressure cooking)

• 1 onion (finely chopped)

• 2 tomatoes (chopped or pureed)

• 1 tablespoon ginger-garlic paste

• 2 tablespoon oil or ghee

• 1 tsp cumin seeds

• 1/2 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• Salt to taste

• Fresh coriander for garnish

Step for cooking

1. Soak and Pressure Cook:
Soak 1 cup of Harshil Rajma for 2–3 hours (optional, since it cooks fast even without soaking). Pressure cook with 3 cups water and a pinch of salt for 3–4 whistles until soft.

2. Prepare the Masala:
Heat oil/ghee in a pan. Add cumin seeds. Once they splutter, add onions and sauté till golden brown. Add ginger-garlic paste and cook for a minute.

3. Add Tomatoes and Spices:
Add tomatoes, turmeric, red chili powder, and coriander powder. Cook till oil separates from the masala.

4. Add Cooked Rajma:
Pour the boiled rajma along with the water into the masala. Simmer for 10–15 minutes on low flame, stirring occasionally. Adjust salt and thickness as desired.

5. Garnish and Serve:
Top with fresh coriander leaves. Serve hot with steamed basmati rice or chapati for an authentic Pahadi Rajma Chawal experience.