Experience the rich taste and superior nutrition of Thiya Munsyari Rajma, a rare heirloom kidney bean variety grown in the pristine high-altitude farms of Munsyari, Uttarakhand. Unlike regular rajma, these small yet powerful beans are packed with protein, fiber, and essential minerals—making them a staple for healthy and authentic Himalayan cuisine.

Why Choose Thiya Munsyari Rajma?

• Small Yet Powerful – More protein-rich and flavorful than regular rajma.
• Fast Cooking & Creamy Texture – No overnight soaking needed; cooks quickly.
• Grown in High-Altitude Farms – Naturally chemical-free, nutrient-dense & mineral-rich.
• Great for Gut Health – High in fiber & antioxidants, supporting digestion & immunity.
• Traditional Rajma Variety – A must-have for authentic Pahadi cuisine.

🍛 How to Cook Thiya Munsyari Rajma?

• Rinse & Soak (Optional) – Although it cooks faster, soaking for 2-3 hours enhances softness.
• Pressure Cook – Add rajma with water, salt, and spices; cook for 15-20 minutes (3-4 whistles).
• Prepare the Masala – Sauté onions, tomatoes, ginger, and spices for an aromatic base.
• Simmer to Perfection – Combine rajma with masala & let it cook for a rich, creamy texture.
• Garnish & Enjoy – Serve hot with steamed rice or fresh rotis.

Storage Tips

• Store in an airtight container in a cool, dry place.
• Keep away from moisture for longer shelf life.