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Natural Staples
Rajma grown in Kashmir's valley soil has a reputation among people who cook it regularly for holding its shape and texture better through a long simmer than rajma grown elsewhere in India — it's a regional variety, not just a regional recipe. This collection keeps it simple: Kashmiri rajma and black beans, cleaned and packed without the polishing agents some bulk pulses get treated with to look shinier on a shelf.
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About Natural Staples
Both cook the same way you'd expect any dried legume to — soak overnight, simmer until tender — so there's no learning curve here, just a difference in the raw ingredient itself.
We're keeping this collection focused rather than filling it with every pantry staple under the sun; expect it to grow slowly as we add products we'd actually vouch for.
Guides to Natural Staples
From the Kashmir Chronicles journal.
Kashmiri Rajma: Taste, Cooking and Where to Buy
A practical guide to Kashmiri rajma: how it differs from other kidney beans, how to cook it soft, a simple curry, storage, and what to check when you buy.
Black Beans in India: Rajma, Urad or Kala Chana?
Four different pulses get sold in India as "black beans". Here is how to tell black beans, rajma, urad and kala chana apart, and how to cook them.