Laal maas gets its deep red hue primarily from Mathania red chillies from Rajasthan, which are more about colour and aroma than raw heat—unlike the green chillies we use in Himachal for fire. People assume it's a fiery desert dish, but it's actually a balanced royal feast, where the spice is measured like a careful algorithm, not just dumped in.
I know this because my dadi used to say our own Kullu red beans got colour from chillies too, but I learned to respect that Rajasthani chillies are like my first slow-compiling code: patience brings richness, not just burning speed.
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