Barot Valley Rajmah - White Button
Traditionally processed organic food product from the pristine hills of Himalayas, preserved with authentic taste and richness.
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Barot Rajma White Button is a traditional Himalayan kidney bean associated with the Barot Valley of Himachal Pradesh. Known for its naturally light colour, compact button-like shape and earthy flavour, this regional variety brings the character of Himalayan farming to your everyday kitchen.
Our Barot Rajma is carefully cleaned, sorted and packed while retaining the natural appearance of the beans. When properly soaked and cooked, it develops a soft, creamy texture that works beautifully in traditional Indian recipes.
Perfect for Rajma Chawal, Rajma Masala, dal, curries, soups and wholesome bean-based meals, Barot Rajma White Button is a versatile addition to everyday cooking.
At Pahadi Mitti Se, we aim to bring authentic regional produce from Himalayan farming communities directly to your kitchen.
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 more🌱 Plant-Based Protein
Rajma is naturally a good source of plant protein, making it a useful ingredient for vegetarian and plant-forward meals.
🌾 Naturally Rich in Dietary Fibre
Kidney beans contain dietary fibre, which makes them a valuable part of a balanced everyday diet.
🫘 Naturally Nutrient-Rich
Kidney beans naturally provide nutrients such as iron, potassium, magnesium and folate. Nutritional values can vary depending on the variety and growing conditions.
🏔️ Himalayan Regional Variety
Barot Rajma White Button is associated with the traditional agricultural landscape of Barot Valley, Himachal Pradesh.
🍲 Soft & Creamy When Properly Cooked
After adequate soaking and thorough cooking, the beans develop a satisfying, soft texture that works particularly well in gravies and curries.
👨🌾 Traditional Food Heritage
This Rajma reflects the traditional pulse-growing culture of the Himalayan region and the farming communities connected with it.
1. Traditional Cultivation
The Rajma is cultivated by farmers in the Himalayan farming regions around Barot Valley, Himachal Pradesh.
2. Harvesting
Mature Rajma pods are harvested once the crop reaches the appropriate stage.
3. Natural Drying
After harvesting, the beans are dried naturally to reduce moisture and prepare them for storage.
4. Sorting & Cleaning
The dried beans are carefully sorted and cleaned to remove unwanted material, damaged beans and impurities.
5. Quality Checking
The beans are checked for appearance, size and overall quality before packing.
6. Hygienic Packing
The selected Rajma is packed in suitable food-grade packaging to help preserve its quality during storage and delivery.
From Himalayan farms to your kitchen — carefully sourced, cleaned and packed while retaining the natural character of the beans.
How to Cook Barot Rajma White Button
- Take the required quantity of Rajma and sort it to remove any unwanted particles.
- Wash thoroughly.
- Soak in sufficient water for approximately 6–12 hours or overnight.
- Drain and rinse with fresh water.
- Pressure cook or boil until completely tender.
- Add the cooked Rajma to your preferred onion-tomato masala.
- Simmer until the beans absorb the flavours.
- Serve with steamed rice, jeera rice, roti or other accompaniments.
Important: Dry kidney beans should be thoroughly cooked rather than eaten raw or undercooked.
1. What is Barot Rajma White Button?
Barot Rajma White Button is a traditional kidney bean variety associated with the Barot Valley region of Himachal Pradesh, recognised for its light colour, button-like appearance and distinctive earthy character.
2. Where does Barot Rajma White Button come from?
It is associated with the farming regions around Barot Valley, Himachal Pradesh.
3. What does White Button Rajma taste like?
It has a naturally earthy bean flavour. When properly soaked and cooked, it develops a soft and creamy texture.
4. Does Rajma need to be soaked before cooking?
Yes. Soaking helps rehydrate dried beans and is recommended before cooking.
5. How long should I soak Barot Rajma?
For convenient home cooking, soak it for around 6–12 hours or overnight, then drain and rinse before cooking.
6. Can I cook Rajma without soaking?
Soaking is recommended for dry kidney beans. Regardless of the soaking method, Rajma should be thoroughly cooked until completely tender before consumption.
7. What can I make with Barot Rajma White Button?
You can use it to prepare:
- Rajma Masala
- Rajma Chawal
- Dal-Rajma
- Rajma Curry
- Bean Soup
- Mixed Bean Curry
- Bean Salad
8. Is Barot Rajma suitable for vegetarian diets?
Yes. Rajma is a plant-based food and is commonly used as a protein-rich ingredient in vegetarian meals.
9. How should I store Barot Rajma?
Store the unopened pack in a cool, dry place away from direct sunlight and moisture. After opening, keep the pack tightly sealed in an airtight container.
10. Is this Rajma polished?
The product is positioned as naturally unpolished, retaining the natural appearance and character of the beans.
