What is Thool Rajma and how is it different from the rajma we know and love? (Credit: YouTube/Kashmir ka Zaiqa, Facebook)
\n\nWhen you think of rajma the first thing that comes to mind is that thick yet flowing, spice-laden gravy. Layered over a bed of steaming hot rice, served with a side of onions and dahi and just a dollop of some good old hari chutney, spells a morning, afternoon and night of flavour bliss – because, we're sure to be all wired up all day if we knew there's rajma for lunch, or dinner, or both.
\n\nAssuming that you're as big fans of the Sunday staple as we are, what if we told you there is an alternate version of rajma – called the 'thool rajma', savoured by Kashmir Pandits with no tomatoes, onion or garlic – but all the flavour.
\n\nThool beans are locally known as thool rajma or neej dal in Kashmir and are a traditional variety of cranberry beans. The word 'thool' literally translates to 'egg' in Kashmiri. Considering that these beans are rounder, plumper and smaller than the standard rajma that we know, they resemble small, speckled eggs. Their colour profile instead of a rich…
Original source: https://www.timesnownews.com/lifestyle
