Munsiyari Rajma

Grown in the pristine, mineral-rich soil of the Munsiyari valley, right at the base of the Panchachuli peaks, this is the 'King of Kidney Beans'. Munsiyari Rajma is distinctively white or off-white and is famous for its incredibly thin skin and buttery texture. Unlike the red rajma found in cities which requires hours of pressure cooking, these delicate beans cook rapidly and melt in the mouth. They are watered by glacial streams, giving them a subtle sweetness that is impossible to replicate elsewhere. Local farmers harvest them by hand in late autumn, drying them on slate rooftops under the crisp Himalayan sun.