Kashmiri Rajma, 1kg

If your rajma stays firm no matter how long you pressure cook it, the problem is the bean, not the recipe.

Kashmiri rajma is a small-grain variety from the Chenab valley's mountain soil, and it is famous across North India for one reason: it cooks soft and buttery with almost no effort. No overnight tricks, no whistling marathons. We pack it fresh from the season's harvest and sort it by hand, because old stock is what makes even good rajma cook hard.

Once you cook this one, plains rajma tastes like a compromise.

How to use it

Rinse, soak 2 to 3 hours, and pressure cook with your usual masala. Fresh-season beans need far less time than store rajma, so check early.