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.
