Bhaderwah Rajma

Bhaderwah Valley, Doda District, Jammu · Grown at 1,500–1,800m altitude

₹399 / 1 kg

What you'll receive: Hand-sorted, sun-dried Bhaderwah rajma beans in food-grade packaging. Sourced directly from farmers in the Bhaderwah valley.

What Makes Bhaderwah Rajma Special?

Bhaderwah Rajma is a heritage crop grown in the high-altitude terraces of the Bhaderwah valley in Doda district, Jammu. At 1,500–1,800 metres above sea level, the cool Himalayan climate and mineral-rich soil give these beans a distinct creamy texture and deep, earthy flavour that lowland rajma simply cannot replicate.

Unlike commercial kidney beans you find in supermarkets, Bhaderwah rajma is smaller, darker, and cooks to a buttery softness. It has been a staple of Dogra and Kashmiri kitchens for generations — the kind of rajma that turns a simple dal-chawal meal into something you remember.

The beans are typically harvested between September and October. Traditional farming methods are still the norm here — no mechanised harvesting. Each bean is hand-picked and sun-dried on the terraced fields, the way it has been done for centuries.

GI Tagged — Geographical Indication Certified

Bhaderwah Rajma carries a GI (Geographical Indication) tag — the same certification that protects Darjeeling Tea and Basmati Rice. This certifies that its unique qualities are directly linked to its place of origin.

Classic Rajma Chawal Recipe

Soak overnight: Rinse 1 cup of Bhaderwah rajma and soak in plenty of water for 8–10 hours (or overnight). This is essential — these beans are dense and need a good soak.
Pressure cook: Drain and add to a pressure cooker with 3 cups fresh water, ½ tsp salt, and a pinch of baking soda. Cook for 6–7 whistles on medium heat until the beans are completely soft and mashable.
Make the masala: In a separate pan, heat 2 tbsp oil or ghee. Add 1 tsp cumin seeds, 1 chopped onion (cook until golden), 2 chopped tomatoes, and spices: ½ tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, ½ tsp garam masala. Cook until the oil separates.
Combine: Add the cooked rajma (with its water) into the masala. Mix well, mash a few beans with the back of a spoon for thickness. Simmer on low heat for 15–20 minutes, stirring occasionally.
Serve: Garnish with fresh coriander, a squeeze of lemon, and a knob of butter. Serve hot over steamed basmati rice. That's it — the real thing.