Thool Rajma is one of the hidden gems of Kashmiri cuisine. Also known as the Cranberry Bean, this variety of Razma (as its known in the Valley) is the most unique kinds we've come across, so far!
Apart from the egg-like shape and the spectacular pattern on the skin, the Thool Rajma has been the easiest to cook with.
Here's a trivia - I don't understand pressure-cooking as much as I'd have wanted to. And hence when I cook Chhole or Rajma, is takes me a bit longer than usual because I have to keep checking how well it's cooked (my 95-years young grandma is always ready to taste what I make!)
Now this did not happen with the spotted-beauty of a bean that this Rajma is.
We soaked it for 6 hours. Boiled it for 30 minutes. And, pressure-cooked it at a low heat, et Voila! Perfectly cooked, melt-in-the-mouth Rajma!
What did we make from this? The OG tranquilizer : Good ol' Rajma Chawal!
We don't think going back to the Red Rajma is going to be easy now.
Thool Rajma courtesy : @kashmiriyat.store
This variety soaks up a considerable amount of water so be generous; it's rewarding!
The Rajma quadruples in its size if given enough love, so make sure you're patient with it - like everything else in life!
#FoodaholicsInAhmedabad #Foodaholics #Ahmedabad #FoodInAhmedabad #AhmedabadFood #LiveToEat #Foodhunt #Foodfinds #Foodblogger #Food #FoodLover #Foodstagram #Instafoodie #Foodnetwork #Foodfeed #Foodtalkindia #AhmedabadFoodie #Ahmedabad_Instagram #Kashmir #Kashmiri #Rajma #ThoolRajma
Thool Rajma is one of the hidden gems of Kashmiri cuisine. Also known as the Cranberry Bean, this variety of Razma (as its known in the Valley) is the most unique kinds we've come across, so far! Apart from the egg-like shape and the spectacular pattern on the skin, the Thool Rajma has been the easiest to cook with. Here's a trivia - I don't understand pressure-cooking as much as I'd have wanted to. And hence when I cook Chhole or Rajma, is takes me a bit longer than usual because I have to keep checking how well it's cooked (my 95-years young grandma is always ready to taste what I make!) Now this did not happen with the spotted-beauty of a bean that this Rajma is. We soaked it for 6 hours. Boiled it for 30 minutes. And, pressure-cooked it at a low heat, et Voila! Perfectly cooked, melt-in-the-mouth Rajma! What did we make from this? The OG tranquilizer : Good ol' Rajma Chawal! We don't think going back to the Red Rajma is going to be easy now. Thool Rajma courtesy : @kashmiriyat.store This variety soaks up a considerable amount of water so be generous; it's rewarding! The Rajma quadruples in its size if given enough love, so make sure you're patient with it - like everything else in life! #FoodaholicsInAhmedabad #Foodaholics #Ahmedabad #FoodInAhmedabad #AhmedabadFood #LiveToEat #Foodhunt #Foodfinds #Foodblogger #Food #FoodLover #Foodstagram #Instafoodie #Foodnetwork #Foodfeed #Foodtalkindia #AhmedabadFoodie #Ahmedabad_Instagram #Kashmir #Kashmiri #Rajma #ThoolRajma
