Beans

The black Bhaderwah Rajma has an exotic flavour. This humble kidney bean from Jammu carries the name of the place it hails from. The word Bhaderwah is derived from the Hindu Goddess Bhadrakali and the place was formerly known as Bhaderkashi. Later, the name of this place was modified to Bhaderwah, now widely accepted as the common and official name. Located in the Doda district of Jammu, lush green meadows and breathtaking valleys make Bhaderwah a little paradise.

The Bhaderwah Rajma is locally known as Wari Muth. Grown with 100% natural agriculture processes, the bean is as delectable as it is flavourful.

Soaked overnight like most varieties of Rajma and then pressure-cooked, Bhaderwah Black Rajma is eaten as a dal or snack across Jammu and Kashmir with naan or Kashmiri roti and is popular street food in the valley of Kashmir. It is rich in protein and magnesium.

Known for their long pencil shape – as Pencil Rajma, the Kinnauri Rajma is grown in extremely high-altitude regions of the Kinnaur district of Himachal Pradesh. From deep red to maroon in colour, this Rajma is famous for its high nutritional value.

Kinnaur is home to the valleys of rivers Baspa, Sutlej and Spiti and is one of the more remote areas of the state and borders with Tibet. Its unique climate is conducive to this special produce that is grown with traditional farming and chemical-free processes.

The Kinnauri Rajma is unique in its rich fibre content, delicious taste and soft texture upon soaking and pressure-cooking. Generally cooked in a tomato and onion-based gravy with spices, the Kinnauri Rajma is long and melts in the mouth.

The rice bean grown in the north-east states of India is also called Climbing Mountain Bean, Mambi bean, Chakwai in Manipuri, and Oriental bean due to its origin in the Indo-China region. Depending on where it is grown, the size and shape differs.

In Manipur, it is grown on small farms by indigenous communities with 100% natural farming methods. Its taste and nutrition improve with rising altitudes. A study published in the Journal of Food Science in December 2012 says the rice bean is an under-utilised legume and is nutritionally richer than other beans of the family. It can cure menstrual issues and epilepsy and has anti-inflammatory properties. These beans are also rich in fibre. It has a high amount of protein and amino acids such as tryptophan and methionine.

Several traditional Manipuri recipes use the rice bean. Apart from being used to prepare singju (salad), eronba (chutney) and kangsoi (vegetable stew), rice bean is also cooked as a soup and rice bean curry. In Nagaland, it is boiled with little or no spice and eaten with fish and meat. It is also an integral part of Tripuri cuisine.

Also called Axone or Akhuni in Nagaland and Tungrymbai or Tung rymbái or Tungto in Meghalaya, the fermented soya bean of the north-east is well known for its distinctive taste and smell.

Grown across these states by smallholder farmers it is used in a variety of home preparations and is also integral to the culinary traditions of Khasi and Jaintia tribes of Meghalaya and all tribes of Nagaland, especially the Sema tribe. In fact, Akhuni is from the Sema lexicon, combining two words Axo-ne, Axo means "aroma" or "smell" and the word ne or nhe (similar word, tho) means "deep" or "strong". So Akhuni literally translates to "deep Smell" or "strong smell".

It is used as a condiment to make pickles and chutneys, or curries of pork, fish, chicken, beef, etc. It imparts a rich flavour to anything you cook it with. The beans are washed, then boiled until soft and then fermented using bamboo or even in the sun. It can be stored and used as a paste with mustard oil or in other preparations.