Product Description: - Original Rajma from Munsiyari, sourced from hills, boasts higher protein content and is grown as a food crop in Kumaon region (Uttaranchal state, northern India), with similar cultivation practices observed in bordering states and countries within the Himalayas. - Rajma holds a top spot on menus across various cuisines, from Mexican to Indian recipes. These beans are naturally dried, available year-round, and characterized by their reddish-brown color and kidney-like shape, offering a robust taste suitable for both hot and cold dishes. - For aficionados of Rajma, the Munsiari variety offers an unparalleled experience; named after its place of origin, this bean is ideal for preparing any recipe. To enhance digestibility, soak them overnight before pressure-cooking. - These village-grown pulses are free from chemicals and fertilizers. - Myor Pahad - A Return to Roots