Pahadi Brown Rajma

Pahadi Brown Rajma is a variety of kidney bean that originates from the hilly regions of northern India, especially in states like Uttarakhand and Himachal Pradesh. These beans are known for their distinctive earthy flavor, smooth texture, and rich taste. Compared to the more commonly found red rajma, Pahadi brown rajma is smaller in size, with a brownish color and a slightly softer texture when cooked.

This variety of rajma is often used in traditional Indian dishes, such as "Rajma Chawal," where it is cooked with a blend of spices, onions, tomatoes, and garlic, and served with steamed rice. The beans are a good source of protein, dietary fiber, and essential minerals, making them a nutritious choice for vegetarian and vegan diets.