Lunch. Rajma Chawal. Bhadarwah ke rajmah. The best rajma in India come from the town / tehsil of Bhaderwah ,in the Doda Kishtwar region of Jammu and Kashmir. Small, red kidney beans that literally melt into the gravy and don't need too much of Desi ghee to taste fantastic. We use deghi mirch for colour and kutti mirch for the spice... Degi mirch is basically the red fat dried Kashmiri Chili's that are deseeded and powdered . Almost like smokey red Paprika, they give a brilliant Hue and deep flavour to the curry .Kutti Mirch is basically Chilli flakes that have been ground to a coarse powder with hint of mustard oil and this is what gives the real spicy kick to the curry. The only thing that Rajma needs, is a little bit of boiled basmati rice .So you have a whole lot of Rajma and a Teeny weeny bit of rice with a few bites of pungent raw onions as a salad. It's all in the curry. That's my favourite lunch. Every home uses different rajma to make their curry. Which one do you use? For Dogras and Punjabis... rajma is the ultimate foodgasmic lunch possible. What are you eating for lunch today,? . . . . . . . . . #fbai #lunch #rajma #rajmachawal #bhadarwah #lunchstory #jammufood #jammu #punjabi #dogri #doda #rice #beans #kidneybeans #indian #indianfoodiye #indianfoodblogger #northindian #northernflavours #doosratadka #dogri #nom #spices #redchilli #mirchi #teekhimirchi #happybelly #rawonions #heresmyfood #foodstyle #foodporn #basmati #basmatirice #indian #indianfood (at Colaba, Maharashtra, India)
