Description:

• Rajma grown in the Bandipur forest border areas this unnamed variety , the seeds if which the small farm got hold of , us a mix of all kinds, a little speckled, a little red, a little big.
• It cooks beautifully, creamy very similar to Jammu Rajma.
• Try this hearty rajma beans this winter for your bean soups , rive & rajma, your wraps and much more.
• This Rajma , grown completely organically is to support a small farm working in the area surrounding Bandipur , to explore reintroducing a crop that used to be grown but was given up .
• This rajma has a creamy texture, sweetish, earthy taste and goes well with all soft grains - little millet, Barnyard millet, white and brown rices . 
  
• Origin: Grown in the Nilgiri Hills, South India. Appearance: Smaller, reddish-brown beans.
• Flavor & Texture: Mild, earthy taste; creamy texture. Nutritional Value: High in protein, fiber, and iron.
• Cooking: Cooks quickly; soak for 6=8 hours for best texture.
• Popular Uses: Ideal for curries, rice dishes, rotis, wraps, salads, soups.
• Health Benefits: Supports heart health, digestion, and blood sugar regulation.