03 · Phaseolus vulgaris, Bharmour
Premium Rajma
A small, thin-skinned mountain bean from the steep dryland plots around Bharmour in Chamba, with a creamy center and a shape that holds through a long braise.
Smallholder dryland plots
Salt late, braise slowly, and let the bean turn creamy inside.
Origin
Bharmour, Chamba district
Elevation
2,000–2,900 m
Harvest
October to November
Why this bean behaves differently
Bharmour rajma is smaller than the plains variety and takes a long season, with cold nights building a fine skin that goes soft without bursting.
That is the whole trick. It holds its shape through a slow braise and still turns creamy inside.
How to cook it
- Soak overnight in plenty of cold water.
- Pressure cook for 20 to 25 minutes.
- Salt only once the beans are nearly soft.
Provenance
Bharmour and the Chamba slopes
Smallholder dryland plots, steep enough that a tractor cannot go, produce beans with long-season depth and a clean, creamy finish.