Across many parts of India, one of the favourite staple meals is Rajma-Chaawal, a traditional dish of rice and red kidney beans. When winter sets in, many foodies will tell you – there’s nothing like delicious Rajma eaten with steaming hot rice to beat the winter chill and fill the stomach!
Today, let’s look at the traditional Kashmiri version of this all-time favourite. Yes, we are going to make Kashmiri Rajma.
Here are the ingredients that you will require:
- Red Kidney Beans (Rajma): 200 gram
- Mustard Oil: 2 tablespoon
- Tomatoes: 4
- Bay Leaf: 1
- Coriander (Dhania) Powder: 4 teaspoon
- Cumin Seeds (Jeera): 1 teaspoon
- Red Chilli Powder: 1 teaspoon
- Ginger: One 2-inch piece, finely chopped
- Fenugreek (Methi): 1 teaspoon, crushed
- Turmeric (Haldi) Powder: Just a pinch
- Sugar: A pinch or two
- Asafoetida (Heeng): A pinch or two
- Peppercorns: 5-6
- Cardamom: 3
- Cloves: 3
- Cinnamon: One small (1-inch) piece
- Salt: to taste
- Coriander (Dhania) Leaves: for garnishing
- Wash and soak the Rajma for 5 hours
- Grind the tomatoes into a puree
- Grind the Peppercorns, Cardamom, Cloves and Cinnamon into a dry powder
- When you are done, set all these aside
Pressure-cook the soaked Rajma after adding 5 cups of water and the Bay Leaf. Cook on a low flame; after three whistles, open the pressure cooker and take around 30 grams of Rajma out of the cooker. Grind this Rajma into a thick paste and keep aside.
Heat the Mustard Oil in a pan and sauté the Cumin Seeds, Ginger and Asafoetida till they splutter. Pour the tomato puree into the pan and mix thoroughly.Cook the tomato puree till it thickens. Next, add the Coriander Powder, Red Chilli Powder, Turmeric Powder, Sugar and Salt. Mix thoroughly, and continue cooking.
Add the Rajma paste along with the Rajma from the pressure cooker, including the Bay Leaf. Continue cooking till the gravy turns thick and creamy. Switch the flame off. Add the powdered spices and Methi – mix thoroughly.
Garnish your dish with Coriander Leaves and serve hot. In Kashmir, the Rajma is usually served with hot, steaming Basmati Rice.
P Mark Mustard Oil has been an integral part of Kashmir’s rich culinary traditions for more than 80 years. Yes, the brand has been around since 1933! That’s why it gives us great pleasure to share this fascinating Kashmiri recipe with you.