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Rajma - varieties explained

Long White Harshil is considered the tastiest by the local community. It is highly prized for being easy to cook, forming a very yummy gravy. It is usually cooked with some red rajma variety so that the gravy gets color. Long Red Chitra is is highly prized for offering the perfect balance of color and taste. It is easy to cook, forming a very good gravy. Mixing 25% white elevates taste or mixing 25% pure red gives a richer color. Long Red Capsule is the classic variety of rajma. It gives the most intense colour when cooked. It is slightly harder cook and needs a thorough overnight soaking. It is recommended that it is cooked with some white or chitra rajma for the best...

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