Quantity – 500 g
Himalayan Heirloom Black Bhatt/Rajma Beans / Kidney beans– Desi indigenous variety
Traditional, Therapeutic and Rare Legume. Straight from the Pristine farms of Uttarakhand. Powerhouse of Protein and Fibre. Product of Natural farming Practices.
Community Impact: Grown with love and care by small scale farmers in Upper Himalayan Belt of Uttarakhand.
Processing: Manually cleaned by Himalayan women farmers.
Health Benefits: Cholesterol free. Rich source of vegetable protein, Vitamin E and Amino acids. Anti-oxidant, Anti-tumour. Therapeutic for prostrate and ovarian cancer. (Shah et.al. 2006)
Fibre Rich. Helps with diabetes and weight loss. Strengthens bones. Regulates Blood Pressure. Improves skin and hair health. Rich in Isoflavones.
How to Use: Used to make traditional Himalayan dishes like bhatwani, churkani; cooked like regular rajma or soybean curry, soups, delicious for Mexican and continental dishes like tacos, burritos, baked beans, bean salad, chaat. In Gadhwal Himalayas and Uttaranchal, a soup spiced with pepper made with Bhatt is used as a medicine to cure various ailments eg. Fevers, aches and pains.
Pour 1 tbs mustard oil in an iron pan/kadhai and roast 250 gms Bhatt till it makes a popping sound. Crush the seeds while hot. In a hot pan, temper 4-5 buds finely chopped garlic/onion, ½ tsp cumin, ¼ tsp black pepper in 3-4tbs mustard oil. Mix crushed beans and seasoning and cook in 1 or 2 cups of water till soft. Add ¼ tsp turmeric powder, 1 tsp garam masala, salt and ghee to taste. Garnish with coriander. Serve hot with rice and fried red chillies.
Storage: Store in cool dry place in glass or steel jar preferably.
Sourced by TARU Naturals. Organically grown & community processed by organic farmers collectives in villages of Maharashtra.