Sourced from the untouched heights of the Barot Valley in Mandi, Himachal Pradesh, Pahadi Black Rajma is a rare Himalayan heirloom pulse grown in small mountain farms using age-old, natural farming practices. Nurtured by cool mountain weather, mineral-rich soil, and pure Himalayan water, these beans develop a deep color, dense nutrition, and a distinctly rich, nutty flavor.

Pahadi Black Rajma is known for its thin skin, firm shape, and creamy texture after cooking, making it easy to digest and full-bodied in taste. It cooks evenly without turning mushy and absorbs spices slowly—resulting in a flavorful, wholesome dish that stays light yet satisfying.

Naturally rich in plant-based protein, dietary fiber, iron, antioxidants, and complex carbohydrates, black rajma supports muscle strength, gut health, steady energy, and overall wellness. Traditionally hand-harvested and sun-dried by local Barot Valley farmers, it is free from artificial chemicals and heavy processing.

Rooted in Himalayan soil and tradition, Pahadi Black Rajma brings an authentic mountain taste to your plate—pure, nourishing, and deeply satisfying.