Munsyari Rajma (Kidney Beans) Munsyari Rajma (Kidney Beans) Munsyari Rajma (Kidney Beans) Munsyari Rajma (Kidney Beans)
Munsyari Rajma (Kidney Beans)
Munsyari Rajma (Kidney Beans)
Munsyari Rajma (Kidney Beans)
Munsyari Rajma (Kidney Beans)

Munsyari Rajma (Kidney Beans)

Trishulii

Rs. 425(*Includes taxes and shipping cost)
Weight:
Quantity:

The famous Munsyari Rajma comes from the lap of Milam Glacier in Uttarakhand and is commonly cultivated at high altitudes of 7800 feet. This variety of Rajma is white in colour, deliciously buttery in taste, and a great source of vitamins and minerals.

Trishulii's products are special because they come from a 100% farmer-owned cooperative, which means the produce is grown and sold directly by small individual farmers. All the produce is grown with a lot of love, in the pure and pollution-free environment of the Himalayas, with absolutely zero chemicals, pesticides, and fertilizers.

When you shop from communities like Trishulii -

  • You consume food that is naturally grown, without any chemical inputs, and completely traceable to the source.
  • Farmers go beyond only selling to traders, and participate in the entire value chain of harvesting, sorting, packing, and finally marketing and selling their produce directly to you.
  • This directly leads to higher income for farmers and the development of business & entrepreneurship skills in rural communities. 

We hope you are transported to the Himalayas, even if in spirit while enjoying your Munsyari Rajma!

Please be assured - This product has been tested for nutrition and safety parameters, and is fully compliant with FSSAI regulations. 

Munsyari, Uttarakhand

Trishulii is a 100% farmer-owned cooperative based in Uttarakhand. Set up in 2016 and supported by Himmotthan Society and Tata Trusts, the organisation works in 11 districts and comprises over 4000 farmers. 

Store in a cool dry place. Best before 10 months from date of packaging.

The best thing about Pahadi Rajmas is that they are extremely flavourful and taste delicious with mild spices or even no spices at all! Here's a simple recipe you can use as a foundation, and experiment with spices as you like.
  • Soak the Munsyari Rajma overnight and then drain the water.
  • Pour enough water to cover the rajma, and pressure cook with salt and bay leaves.
  • Prepare your gravy separately with cumin, onion, tomatoes, garam masala (cloves, cinnamon, cardomom) and dry spices (turmeric, corriander powder, chilly powder).
  • Add the boiled rajma, and mix well along with some of the water used to boil the rajma. Cover and cook till the rajma absorbs the flavours of the spices. Serve with Pahadi rice.
Some recipes from the mountains use local spices like 'timur' and 'gandhaini' and some also use a yogurt base with spices for the gravy instead of onions and tomatoes.
Cooking time: About 5-6 whistles. The cooking time for your Rajma may vary depending on your cooking technique, preference, and climatic conditions. But do note that the Munsyari Rajma cooks quicker than other types of rajma.

 

Customer Reviews

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Customer Reviews

Based on 8 reviews
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B
Bhagyashree
One of the best- try if not yet tasted

Coming from Uttarakhand hills I tasted Munsyari Rajma as a kid, but the taste of the Munsyari Rajma cannot be forgotten. Little Local team thankyou for bringing the super soft, tasty, white rajma back, which is one of the most tasty and fragrant Rajma from Uttarakhand growers.

S
Shravan Narula
this is rajma

I'm a Punjabi - so rajma is kind of a big deal. It's nostalgic and reminds me of my childhood.
We ordered the munsyari rajma from LL and it was distinctly special. Soft and creamy and most of all - it tasted like rajma! It reminded me of home. It reminded me of the dhabas in Katra, when I first fell in love with rajma (and kali daal - so figure that out as well pls, LL!)

And when we forgot to stock up and had regular branded rajma off the shelf, it was irritating. It was irritating that we forgot to stock up. The munsyari rajma kind of spoils you and makes it difficult to go back to the regular stuff.

D
Deepti Naithani
MY FAVORITE RAJMA

The Munsyari white rajma is delicious. The beans are soft, quick to boil & when cooked there is a certain thickness/ creaminess that they lend to the gravy which adds to the flavour. I've had some of the best rajma in the heartlands of Punjab so I was pleasantly surprised that this rajma could give me a similar taste & texture profile. Must try.

B
Bharat Damani
Rediscovered the joy of Rajma !

Munsyari Rajma is simply out of this world. The freshness and taste have helped us rediscover the joy of eating rajma in various forms. At one time, we had become indifferent to rajma which we used to purchase from the local shops in Pune. When we learnt of Little Local and its Munsyari Rajma, we were a bit hesitant but decided to give it a try. Now we do not buy any other rajma other than Munsyari Rajma from Little Local. The parcel is packed with love and delivered with care. The delivery time of 4-5 days is more than worth the wait.
Try this and you will never buy any other rajma !

U
Utsav Mamoria
Worth the wait and price

My mother hails from Uttarakhand, and we have always struggled to get good-quality Rajma while living in Mumbai and Bangalore. Finally found it at Little Local. Unlike most Rajma's in the market, this one does not need to be boiled too much. There is a certain earthiness and creaminess once it's cooked. It's been over a year we have been buying, and it's a staple in our household now. It takes a few days to arrive, but that's ok since I am getting my hands on some of the best Rajma in the country.

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