Kinnaur Jwala Rajma

Kinnaur Jwala Rajma is a traditional rajma variety grown in the high-altitude valleys of Kinnaur, Himachal Pradesh. Known for its distinctive appearance, rich earthy flavour, and satisfying texture when cooked, this mountain-grown rajma is a valued part of traditional Himalayan kitchens.

Carefully sourced from farmers in Kinnaur, Thiya Kinnaur Jwala Rajma brings the character of the mountain harvest to your kitchen.

Why You'll Love It

• Distinctive traditional Kinnauri rajma variety
• Rich, earthy flavour with a satisfying cooked texture
• Grown in the high-altitude region of Kinnaur
• Naturally grown and minimally processed
• Versatile for everyday and traditional recipes

How to Use

• Sort and rinse the rajma thoroughly to remove any dust or stones.
• Soak in water for 6–8 hours or overnight.
• Drain the soaking water and rinse again.
• Pressure cook until tender, or simmer on the stovetop until fully cooked.
• Use in rajma curry, dals, soups, stews, salads, or other bean-based dishes.

Cooking time may vary depending on soaking time, age of the beans, and cooking method.

From Kinnaur to Your Kitchen

Thiya Kinnaur Jwala Rajma is sourced directly from farmers in Kinnaur, helping us maintain traceability from the mountain farms to your home.

• Directly sourced from Kinnaur farmers
• Carefully sorted and packed
• Small-batch sourcing for better traceability
• Transparent sourcing practices
• From the Himalayas to your home

True to Origin. From Himalayas to Your Home.