This dish is a delicacy in Himachal Pradesh. It is made with marinated lamb in lots of spices which gives the dish a distinct flavor and a mouth-watering aroma.
Made of red kidney beans (rajma), green lentils (moong daal) and rice in curd, this dish is patent during feasts and festivals in Chamba.
Pahari cuisine has a unique aroma and flavor to it due to the usage of a lot of yoghurt and cardamom and cooking on slow flame.
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