Barot Valley Premium Yellow Rajmah
Traditionally processed organic food product from the pristine hills of Himalayas, preserved with authentic taste and richness.
₹349 ₹299 14% OFF
Ratings & Reviews
0.0
0 Total Ratings
Please Login to write a review.
Bring home the authentic taste and nutrition of the pristine Himalayas with Pahadi Mitti Se Barot Valley Yellow Rajmah.
Sourced directly from the high-altitude, fertile terrace fields of Himachal Pradesh’s serene Barot Valley, this indigenous heirloom kidney bean is celebrated for its unique golden-ochre hue, subtle earthy aroma, and delicate nutty flavor. Fed by mineral-rich glacier runoffs and grown in clean mountain air, our Yellow Rajmah cooks to a buttery, melt-in-the-mouth texture without losing its distinct shape.
Unlike commercially processed beans, our Rajmah is 100% unpolished, chemical-free, and non-GMO—retaining all its natural dietary fiber, essential micronutrients, and authentic mountain flavor.
Key Highlights:
Origin: Barot Valley, Himachal Pradesh
Variety: Heirloom Mountain Yellow Kidney Beans
Finish: 100% Unpolished & Natural (Zero artificial color, wax, or gloss)
Cultivation: Grown traditionally with centuries-old mountain farming practices
Transparency Tracker: Himalayan Origin
Every product we sell is traced directly back to the pristine altitudes of the Himalayas. We believe you have a right to know exactly where your food comes from.
High Altitude Sourcing
Sourced from elevations above 5,000 ft, ensuring natural purity.
Direct from Farmers
We work directly with local Himachali communities.
Zero Chemicals
Absolutely no synthetic pesticides or fertilizers.
Traditional Processing
Time-honored methods like Bilona churning.
- 100% Organic & Locally Sourced
- Traditionally processed for maximum nutrients
- Sourced from certified Himalayan farms
- Rich in essential vitamins and minerals
- No artificial colors or preservatives
Artisanal Quality
Our products are handmade by local Himalayan farmers using traditional methods passed down through generations, ensuring pure and authentic taste.
Learn moreRich in Plant-Based Protein: An exceptional source of clean, vegetarian protein essential for muscle repair, sustained daily energy, and growth.
Gentler on Digestion: Mountain-grown Yellow Rajmah is lighter and significantly easier on the stomach compared to denser, large commercial red kidney beans, causing less bloating when properly soaked and cooked.
High in Dietary Fiber: Abundant in soluble and insoluble fiber, helping regulate healthy digestion, balance cholesterol levels, and keep you feeling full longer.
Low Glycemic Index (GI): Digested slowly by the body, aiding in gradual sugar release and steady blood glucose management.
Packed with Vital Minerals: Naturally rich in Iron, Folate, Magnesium, and Potassium, supporting healthy blood circulation, hemoglobin levels, and cardiovascular health.
At Pahadi Mitti Se, we honor age-old agricultural traditions that respect nature:
Terrace Farming at High Altitudes: Cultivated in small batches on natural terrace slopes of Barot Valley, utilizing mineral-rich mountain soil and fresh glacier-fed stream water.
Chemical-Free Cultivation: Grown by local hill farmers using traditional companion planting, organic compost, and zero chemical pesticides or artificial fertilizers.
Sun-Drying on Mountain Courtyards: Once harvested at peak maturity, the pods are dried naturally under the clean Himalayan sun.
Traditional Threshing & Winnowing: The beans are gently hand-threshed and winnowed using traditional baskets to remove dust, chaff, and broken grains.
No Polishing or Waxing: We never polish our beans with water, oil, or stone powder. They are packed in food-safe, resealable kraft pouches to preserve their natural oils and farm-fresh goodness.
Cooking Guide (The Himalayan Style)
Soak: Wash thoroughly and soak in clean water for 5 to 6 hours (or overnight).
Cook: Pressure cook with fresh water, a pinch of salt, and turmeric for 4 to 5 whistles on medium flame (Himalayan yellow rajmah tends to cook faster and softer than commercial red rajmah).
Prepare: Temper with mustard oil or desi ghee, cumin seeds, garlic, ginger, crushed tomatoes, and traditional mountain spices for an authentic, rich gravy. Best paired with hot steamed Basmati or Himalayan red rice!
Q1: How is Yellow Rajmah different from regular Red Rajmah?
A: Yellow Rajmah is an heirloom mountain variety. It has a thinner skin, a creamier and buttery texture once cooked, and a naturally milder, nuttier sweetness. Additionally, it tends to be lighter on the digestive system compared to standard red or chitra beans.
Q2: Why does the Rajmah not look shiny?
A: Commercial beans are often buffed with artificial polish, oils, or talc to give them a glossy sheen. Pahadi Mitti Se Yellow Rajmah is 100% unpolished, keeping the natural outer fiber, essential nutrients, and flavor intact just as nature intended.
Q3: Does Yellow Rajmah take longer to cook?
A: No, it actually cooks faster! Because of its natural, tender grain structure and lack of chemical polish, it softens evenly and achieves a melt-in-the-mouth gravy consistency in fewer whistles than regular large red rajmah.
Q4: How should I store the Rajmah once opened?
A: Transfer it to an airtight container (preferably glass or steel) or seal the original resealable kraft pouch tightly. Store in a cool, dry place away from direct moisture and sunlight. Adding a couple of dried neem leaves or cloves helps naturally protect unpolished pulses from pantry pests.
Q5: Is this product suitable for vegans and gluten-free diets?
A: Yes, our Yellow Rajmah is naturally 100% vegan, plant-based, and inherently gluten-free.
