rajma Guides

Rajma-Chawal - Delicious Indian Delicacy you wanna '...

Rajma chawal (red kidney beans with rice) is a vegetarian delight, its rich flavor and appetizing aroma has something special to offer. Rajma Chawal is a meal in itself, capturing the nutrition and taste of authentic Indian cuisine ). Rajma is same as the Red Kidney beans known in United States. Red Kidney Beans or Rajma, is not only tasty Indian recipe, is a rich source of anti-oxidants and contains cholesterol-lowering fiber. The best rajma - chawal (rice) can be had at the obscure stores alongside the highways all over North India. This dish is undoubtedly the main attraction on the dini...

The Must Have from a North Indian Dhaba Menu

If you get a chance to dine at atypical Dhaba (road side restaurant), following are the dishes which are on the must have on the menu. Dhaba is a word famous in North India. Most of the North Indian Highways have lota and lota of dhabas serving the best cuisines. There delicacies can be compared to those of a 5 star hotels. In a typical Dhaba food is served on Charpoys (day-bed type seating) in the open air. The ambiance is not that lavish rather it comprises of a shed where all cooking is done and all dining tables or charpoys are set outside the sheds.

Lentils (Dal) The World's Healthiest Food

Lentils are to India as meatloaf is to America: the quintessential comfort food. Ranging from yellow and red to deep black, these tiny disc-shaped members of the legume family are eaten in some form at least twice a day in any self-respecting Indian household, says Kavita Mehta, founder of the Web-basedIndianFoods.Co. In fact, India is the world's biggest producer and consumer of lentils. Known as dal or daal, lentils typically are served at every meal with steamed rice or Roti/Chapati (Indian Bread).

Lentils(Dals), Pulses and Beans used in Indian Cooking

Dried legumes and their edible seeds, known as pulses, are classified into three groups - lentils, beans and peas. Legumes and Pulses are a natural source of protein, high in fibre and low in fat. They have a wide range of flavours and textures and form a large part of the Indian daily diet. They are eaten either whole (with the skin still intact) or split in half (with or without their skins). The term "dal"or "daal" refers to a bean or lentil which has had the outer husk removed and the remaining lentil is then split. This ensures a quicker cooking time and a softer, creamier texture whe...