Heirloom Black Beans -Kala Ghevda

Kala Beans, known as Kala Ghevda in rural Maharashtra.
Age-old folklore staple food of Adivasis. Sourced from women farmer group.

Harvest Of ‘Kala Ghevda’ is threshed, manually cleaned, sun-dried &
packed by women farmers.

Used to make traditional dishes; Cooked like regular rajma or curry,
soups. Delicious for Mexican & Continental dishes like tacos, burritos, baked beans. Fermented preparations of black beans used in oriental cuisines. Boiled beans make delicious salads.

Traditional Rajma Curry
Wash & soak 2 cups of Rajma Beans overnight or 6-8 hours. Use same soaked water to boil until soft. Splutter 1 tbs jeera in 1-2 tbs Taru A2 Desi Cow Ghee/Oil and stir fry Chopped Onions, Ginger, Garlic (optional), 2-3 Bay Leaves, a Cinnamon Stick, 1-2
Cloves, 1 Black Cardamom, till light brown. Add 1 tbs Curd, 1 tsp Garam Masala, 1 tbs Coriander Powder, 1 tsp Red Chilli Powder, 1 small chopped Green Chilli. Mix. Add 2 cups Tomato Puree & cook till done. Add boiled Rajma. Garnish with Green Coriander & serve hot with Chapati/Rice.

Rich source of protein, carbohydrates, calcium, iron and phosphorous.
Vital supplement for Rheumatism, Eczema and common skin infections.

Once packet is opened, store in glass jar or air tight plastic jar.  Consume quickly or Refrigerate. Residue-free produce catches weevils easily. Composting produce is the best option if spoiled.