Swadesi Way’s Joshimath Rajma is a rare, heirloom kidney bean grown in the high-altitude valleys of Joshimath, Uttarakhand. You’ll recognise it by its naturally speckled skin but what really stands out is how it feels after cooking. It turns soft, creamy, and almost melt-in-the-mouth. The kind of rajma that doesn’t need heavy spices to taste good.
In Kumaoni and Garhwali homes, this rajma is slow-cooked in a simple, traditional “pahadi” way, letting its natural flavour come through.
It’s rich, earthy, and nourishing. Perfect for a comforting bowl of rajma-chawal, light curries, or even a simple dal when you want something wholesome without overdoing it.
Farm to Plate Journey
This rajma is grown by farmers in and around Joshimath, using practices they’ve followed for years and supported by Trishulii Producer Company.
The process is simple:
- Grown in small mountain farms
- Harvested by hand
- Sun-dried naturally
- Cleaned without removing its outer goodness
No chemicals, no polishing.
That’s why it still feels like real food when it reaches you.
Place of Origin
Trishulii Producer Company Limited, Uttarakhand
Health Benefits
- Rich in Iron, Fibre & other minerals
- Excellent source of Plant Protein
- Good for weight management
- Low Glycaemic Index
- High in Folate & Potassium
Storage Tips
- Store in an airtight container in a cool, dry place
- Best before: 3 months
- Keep away from direct sunlight and moisture
How to Eat & Use
- Traditional Rajma Rice – Soak 6-8 hours, pressure cook, then temper with ghee, cumin, garlic, onion and tomatoes. Serve hot with steamed rice
- Sprouted Salad – Soak overnight, sprout for 1-2 days, toss with lemon, salt, and herbs for a raw protein-rich salad
- Rajma Makhani – A creamy, indulgent version slow-cooked with butter, cream, and spices
- Mexican-Style Rajma Bowl – Use as kidney beans in burritos, tacos, or grain bowls
If you’ve tried our Chitra Rajma
This one will feel a bit different.
Joshimath Rajma is smaller and cooks much softer. It almost melts in your mouth and feels lighter.
Chitra Rajma, on other hand, is slightly bigger and has a firmer bite, which works well when you want a richer, heavier gravy.
Both are clean, unpolished, and grown naturally, just depends on what kind of rajma you’re craving that day.
