Munsyari Pahadi White Rajma

🌿 Heritage Story & Terroir

Cultivated on narrow terraced fields irrigated exclusively by glacier snowmelt from Panchachuli peaks. The extreme cold alpine climate gives it a tender skin that cooks without cooking soda. Indigenous Bhotia farming families preserve these heirloom seeds across generations to maintain unmatched melt-in-the-mouth buttery consistency.

🍳 Traditional Culinary Wisdom & How to Cook

Soak for 4–6 hours. Pressure cook with salt and turmeric for 3–4 whistles. Temper with hot Badri Cow Ghee, crackling Jakhya seeds, and chopped ginger for the iconic Munsyari Rasbhaat.

✨ Signature Quality Highlights

• ✓24g pure plant protein per 100g serving
• ✓Tender alpine skin that softens rapidly without cooking soda
• ✓Single-origin terroir irrigated by glacial meltwaters
• ✓Free of chemical pesticides and synthetic polish

📜 Harvest Specifications