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| What is Jammu Rajma?
|
Indian Kidney beans from Jammu, reddish-brown colour, smooth texture and appearance. |
| How do you cook it?
|
Soak overnight or for 6 hours and pressure cook in water (3 times the level of beans). Find the traditional Kashmiri recipe in the blog section. |
| What does it taste like?
|
Creamy texture with a hint of meaty taste. |
| Is it good for me? |
Rich in anti-oxidants, strengthens the immune system, high on proteins. |
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