Organikunj™ beans are famous all over Himalayas and it’s foothills for their aroma and subtle taste.  Rajma Jammu come out best when soaked for about 4-5 hours prior to cooking. Red Rajma, a legume native to the Jammu & Kashmir region and used in traditional Indian cuisine, offers a subtle, distinctive flavour, and can be used to prepare the delicious classic Indian comfort food dish, rajma. Red Rajma is full of iron, calcium and protein. Along with these nutrients, a bowl of Organic Red Rajma also contains dietary fibres, vitamins and all the other nutrients that are required for your body.