This Rajma has been cultivated in the traditional manner without the  use of harsh chemicals, by small farmers of Chakrata in the Garhwal region of Uttarakhand.

Interestingly, the mountain belt extending from Jammu, across parts of Himachal Pradesh and into Uttarakhand, is acknowledged to produce what many consider, the best Rajma on the market.

Slightly smaller in size than the Rajma grown in the plains, it cooks quickly after only a few hours of soaking and is mildly sweet in taste.

So much a part of Indian vegan and vegetarian diet, rajma is rich in carbohydrates and fibre and the best source of plant-based protein.