Phaseolus vulgaris (Himalayan Munsiyari Rajma, Munsiyari Kidney Beans) Seeds
Phaseolus vulgaris, commonly known as Himalayan Munsiyari Rajma, is a rare and highly prized variety of kidney beans originating from the high-altitude Munsiyari region in Uttarakhand, India. These beans are celebrated for their creamy white color, rich buttery flavor, and unique ability to cook quickly, making them a staple in traditional Himalayan cuisine. Their exceptional taste and nutritional value make them a favorite among food enthusiasts and health-conscious consumers.
Characteristics
Himalayan Munsiyari Rajma plants are compact and bushy, typically growing to a height of 40–60 cm. The plants produce trifoliate green leaves and delicate white flowers that develop into elongated pods containing small, kidney-shaped creamy-white beans. The beans are known for their smooth texture and distinct flavor that absorbs spices beautifully, enhancing a wide range of dishes.
Uses and Benefits
Himalayan Munsiyari Rajma is ideal for traditional curries such as Rajma Masala and stews, where its buttery texture and quick cooking properties shine. The beans are also excellent for soups, salads, and even gourmet recipes. They are rich in plant-based protein, dietary fiber, iron, and magnesium, supporting digestion, energy levels, and heart health. Low in fat and naturally cholesterol-free, they are perfect for balanced diets and weight management.
Cultivation
This variety thrives in cool, high-altitude climates like those of the Munsiyari region, where it is traditionally grown. For optimal cultivation, sow seeds in well-drained, fertile soil enriched with organic compost or manure. Plant seeds at a depth of 3–5 cm, spacing them 15–20 cm apart in rows 30–45 cm apart. Germination occurs within 7–10 days under cool, moist conditions. The plants require full sun and moderate watering, particularly during flowering and pod development. Pods mature within 80–100 days and should be harvested when dry and brittle.
Unique Features
Himalayan Munsiyari Rajma stands out for its quick cooking time, eliminating the need for prolonged soaking. Its rich, buttery taste and smooth texture make it a premium choice for traditional and modern dishes. Grown in the pristine conditions of the Himalayas, this variety embodies the unique flavors of its high-altitude origin.
Growing Tips
Rotate crops annually to maintain soil fertility and reduce the risk of pests and diseases. Mulch around plants to retain moisture and suppress weeds. Harvest beans promptly to ensure the best quality and flavor.
Shipping
Available for shipping within India and worldwide. Orders are typically dispatched within 1–2 weeks.
From Deodar Seeds Company.
Phaseolus vulgaris, commonly known as Himalayan Munsiyari Rajma, is a rare and highly prized variety of kidney beans originating from the high-altitude Munsiyari region in Uttarakhand, India. These beans are celebrated for their creamy white color, rich buttery flavor, and unique ability to cook quickly, making them a staple in traditional Himalayan cuisine. Their exceptional taste and nutritional value make them a favorite among food enthusiasts and health-conscious consumers.
Characteristics
Himalayan Munsiyari Rajma plants are compact and bushy, typically growing to a height of 40–60 cm. The plants produce trifoliate green leaves and delicate white flowers that develop into elongated pods containing small, kidney-shaped creamy-white beans. The beans are known for their smooth texture and distinct flavor that absorbs spices beautifully, enhancing a wide range of dishes.
Uses and Benefits
Himalayan Munsiyari Rajma is ideal for traditional curries such as Rajma Masala and stews, where its buttery texture and quick cooking properties shine. The beans are also excellent for soups, salads, and even gourmet recipes. They are rich in plant-based protein, dietary fiber, iron, and magnesium, supporting digestion, energy levels, and heart health. Low in fat and naturally cholesterol-free, they are perfect for balanced diets and weight management.
Cultivation
This variety thrives in cool, high-altitude climates like those of the Munsiyari region, where it is traditionally grown. For optimal cultivation, sow seeds in well-drained, fertile soil enriched with organic compost or manure. Plant seeds at a depth of 3–5 cm, spacing them 15–20 cm apart in rows 30–45 cm apart. Germination occurs within 7–10 days under cool, moist conditions. The plants require full sun and moderate watering, particularly during flowering and pod development. Pods mature within 80–100 days and should be harvested when dry and brittle.
Unique Features
Himalayan Munsiyari Rajma stands out for its quick cooking time, eliminating the need for prolonged soaking. Its rich, buttery taste and smooth texture make it a premium choice for traditional and modern dishes. Grown in the pristine conditions of the Himalayas, this variety embodies the unique flavors of its high-altitude origin.
Growing Tips
Rotate crops annually to maintain soil fertility and reduce the risk of pests and diseases. Mulch around plants to retain moisture and suppress weeds. Harvest beans promptly to ensure the best quality and flavor.
Shipping
Available for shipping within India and worldwide. Orders are typically dispatched within 1–2 weeks.
From Deodar Seeds Company.
Himalayan Munsiyari Rajma (Munsiyari Kidney beans) seeds - 10
- Brand: Deodar Seeds
- Product Code: LEG33
- Availability: In Stock
₹342.00