Kashmiri Rajma

  • Tasty little red Kidney Beans
  • Sweeter flavour than regular Rajma
  • Delicious and faster to cook
  • Antioxidant-rich, immune system-strengthening, and protein-rich
  • HOW TO COOK? Soak for at least 6 hours or overnight, then pressure cook in water (3 times the level of the beans)



Additional information


1 kg, 500g


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