Rajma - varieties explained
by Tons Trails
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 tasting gravy.
Small Red Capsule is a 'daily use' variety of rajma. It gives good colour when cooked. It is slightly harder cook and needs a thorough overnight soaking. This rajma is often cooked with 30% of another dal like kulath, dhoulash or toor, or with 20% white rajma.
Mixed Rajma happens when farmers sow different types of rajma in the same field. Often they sow seeds in proportions so that they get the best blend of harvest quantity, taste and color. Every bag of mixed rajma has a unique random identity that has been given to it by the farmer. Predominantly, you can expect it to contain 25% White, 25% Chitra, 25% Red and rest all other colors, but do note these numbers are never exact. Mixed rajma is often sold by farmers who don't have capacity to sort them or they have an urgent need for money. We are selling this rajma as it is, because we feel there is a certain uniqueness in this randomness, no two batches of this rajma will ever taste the same!