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TonsTrails
Instant Shepherd Rajma Masala (with organic mountain garlic) - 250 GM
Staples
Instant Himalayan Shepherd Rajma Masala (with organic mountain garlic)
is an exclusive mountain special from our upper Tons Valley!
In the summer shepherds in our region take their flock of sheep and goats to the vast high-altitude Himalayan pastures. In that harsh environment, where temperatures are barely above freezing even in summer, they need warm food that makes them feel at home. Rajma is a favorite, because it is dense, rich in proteins and gets made into a soupy-dal that is perfect for the ambience,
In that harsh environment, it is impossible to carry a multitude of ingredients to make rajma, so what is used is a very simple recipe - two spoons of mustard oil, garlic, red chillies, salt, seasoning (chora/angelica glauca) and rajma.
The shepherds always have a fire going at their camp, where rajma is left to slow-cook all-day. When they return with their flock, the cooked rajma is rapidly prepared with the seasoning. This soupy-rajma is eaten with either rotis or rice.
Contents Of Pack
250 gms Shepherd Rajma Seasoning
Contains the herb chora (angelica glauca), ground with rock salt, organic mountain garlic and organic red chillies.
How to cook?
Soak 100 gm rajma for 4-5 hours minimum. You can use any rajma variety.
Pressure cook for 3-4 whistles till the beans are soft.
Heat mustard oil and sautee some jeera.
Add the cooked rajma and 1.25 tsp of our Instant Himalayan Shepherd Rajma Masala and boil for 2-3 mins.
(Adding onions, tomatoes, ginger etc is entirely optional)
OTHER USES OF THIS PRODUCT:
1. Shepherd Pasta: Toss any boiled pasta in olive oil. Add this masala as per taste
2. Shepherd Salad: Make a salad which contains goat cheese and add our masala as the seasoning
3. Shepherd Buttermilk: Fresh buttermilk tastes divine with a pinch of this masala
4. Shepherd Bloody Mary: Dilute the masala 1:1 with normal salt and rim your cocktail glass with it
IMPORTANT NOTE:
Chora (angelica glauca), by itself is a very pungent and intense herb. It needs to be used in very careful measures to obtain optimal taste. We have used rock salt as a base to grind the chora and red chillies on a traditional stone silbatta. Our local staff have ensured that the optimal ratio of chora is used. What we highly recommend is that you slowly add the seasoning to your rajma and adjust according to your preferred taste. Since the base is salt, please don't cook the rajma with salt. If you have reached the optimum flavoring while cooking with the seasoning and you need some more salt, just use a pinch of normal salt.
About Tons Trails
Tons Trails is a travel company ! We began work in 2013, in a small way, putting the tiny himalayan village of Kalap ( www.kalap.in ) in tourism (and literally on Google) maps!
We did this the hard way by narrating the story of the destination and training the local people in hospitality practices such as running a homestay and guiding tourists.
In 2017, other villages in the Tons Valley, asked us to work with them too. So, now we are working to bring economic empowerment through tourism to 37 villages!
Now, we aggregate products produced by the local communities here and help find a fair price for them. 2% of the revenues are earmarked for supporting Kalap Trust.
In the summer shepherds in our region take their flock of sheep and goats to the vast high-altitude Himalayan pastures. In that harsh environment, where temperatures are barely above freezing even in summer, they need warm food that makes them feel at home. Rajma is a favorite, because it is dense, rich in proteins and gets made into a soupy-dal that is perfect for the ambience,
In that harsh environment, it is impossible to carry a multitude of ingredients to make rajma, so what is used is a very simple recipe - two spoons of mustard oil, garlic, red chillies, salt, seasoning (chora/angelica glauca) and rajma.
The shepherds always have a fire going at their camp, where rajma is left to slow-cook all-day. When they return with their flock, the cooked rajma is rapidly prepared with the seasoning. This soupy-rajma is eaten with either rotis or rice.
Contents Of Pack
250 gms Shepherd Rajma Seasoning
Contains the herb chora (angelica glauca), ground with rock salt, organic mountain garlic and organic red chillies.
How to cook?
Soak 100 gm rajma for 4-5 hours minimum. You can use any rajma variety.
Pressure cook for 3-4 whistles till the beans are soft.
Heat mustard oil and sautee some jeera.
Add the cooked rajma and 1.25 tsp of our Instant Himalayan Shepherd Rajma Masala and boil for 2-3 mins.
(Adding onions, tomatoes, ginger etc is entirely optional)
OTHER USES OF THIS PRODUCT:
1. Shepherd Pasta: Toss any boiled pasta in olive oil. Add this masala as per taste
2. Shepherd Salad: Make a salad which contains goat cheese and add our masala as the seasoning
3. Shepherd Buttermilk: Fresh buttermilk tastes divine with a pinch of this masala
4. Shepherd Bloody Mary: Dilute the masala 1:1 with normal salt and rim your cocktail glass with it
IMPORTANT NOTE:
Chora (angelica glauca), by itself is a very pungent and intense herb. It needs to be used in very careful measures to obtain optimal taste. We have used rock salt as a base to grind the chora and red chillies on a traditional stone silbatta. Our local staff have ensured that the optimal ratio of chora is used. What we highly recommend is that you slowly add the seasoning to your rajma and adjust according to your preferred taste. Since the base is salt, please don't cook the rajma with salt. If you have reached the optimum flavoring while cooking with the seasoning and you need some more salt, just use a pinch of normal salt.
About Tons Trails
Tons Trails is a travel company ! We began work in 2013, in a small way, putting the tiny himalayan village of Kalap ( www.kalap.in ) in tourism (and literally on Google) maps!
We did this the hard way by narrating the story of the destination and training the local people in hospitality practices such as running a homestay and guiding tourists.
In 2017, other villages in the Tons Valley, asked us to work with them too. So, now we are working to bring economic empowerment through tourism to 37 villages!
Now, we aggregate products produced by the local communities here and help find a fair price for them. 2% of the revenues are earmarked for supporting Kalap Trust.
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