Munsiyari Rajma

by Girish Kotnala

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Description

Uttarakhand is home to more than two hundred varieties of Rajma, grown extensively across the state as a cash crop by marginal farmers. Free from any chemical or pesticide, Munshyari Rajma derives its name from Munshyari – Located at an altitude of 7,200 ft, Situated at the entrance of Johar valley

Rich in vitamins and other minerals, H2H Munsiyari Rajma is a good source of protein & carbohydrates. Due to its unique and subtle taste, high fiber content and color, this Rajma is favorite of all ages.

Cooking Instructions :

Wash and soak the rajma overnight. Then, drain and rinse the beans. Add soaked beans and water to a pressure cooker. The water should top the beans by about 2″. Lock in the lid. Turn on heat. Cook for 15 minutes. Turn off the flame. Wait till the pressure has dropped, then open and drain the excess water. Use the cooked beans as required.

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Girish Kotnala