Mandi Rajma is highly regarded for its quality and taste. The region's unique climate and soil conditions contribute to the superior flavour and texture of the beans. They are known for their creamy texture, slightly sweet taste, and ability to absorb flavours well during cooking.
Mandi Rajma can be cooked just like regular rajma except that it is a fast-cooking variety. They generally cook in a pressure cooker with just one whistle if soaked overnight. People also cook in an open container because they are easier to cook, and provide a unique taste and texture if cooked that way.
Mandi Rajma can be used in a variety of dishes apart from Rajma Masala. It can be added to salads, soups, stews, or mixed with other vegetables for a nutritious and protein-rich meal. The creamy texture and mild flavour of the beans make them versatile for various culinary applications.
