Jammu Rajma - Bhaderwah

Kidney beans from Jammu, reddish-brown colour, smooth texture and appearance. Jammu Rajma is a good source of protein, fiber, and rich in antioxidants and strengthens the immune system. Enjoy traditional Jammu Rajma for a delicious and nutritious meal. Soak overnight or for 6 hours and pressure cook in water (3 times the level of beans). Find the traditional Kashmiri recipe in the blog section. Perfect for a quick and easy dinner, this Jammu and Kashmir classic has been enjoyed for generations. Serve with rice, roti, naan, or paratha for a truly authentic experience. Keep in a cool and dry air tight container for apt freshness for about 12 months.