Recipe for Authentic Kashmiri Rajma: A Hearty Delight

Kashmiri Rajma is a traditional dish that holds a special place in the cuisine of Kashmir. Made with red kidney beans (rajma), this dish is known for its rich flavors and unique blend of spices, making it a favorite for vegetarians and non-vegetarians alike. If you’re looking to enjoy the authentic taste of Kashmir in your home, this recipe will guide you through each step.
Ingredients:
●    1 cup Kashmiri Rajma (red kidney beans)
●    2 medium-sized onions (finely chopped)
●    2 medium-sized tomatoes (pureed)
●    1 tsp cumin seeds
●    2-3 cloves garlic (minced)
●    1-inch piece of ginger (grated)
●    1 tsp Kashmiri red chili powder
●    1 tsp turmeric powder
●    1 tsp coriander powder
●    1 tsp garam masala
●    1 tsp fennel seed powder
●    1 tsp cumin powder
●    1 tsp dry ginger powder (sonth)
●    3-4 green cardamoms
●    1-2 cloves
●    2 tbsp mustard oil
●    Salt to taste
●    Fresh coriander leaves for garnish
●    Water as required
Preparation:
Step 1: Soak the Rajma
●    Begin by washing 1 cup of Kashmiri Rajma thoroughly under cold water. Soak the rajma overnight in plenty of water (about 8-9 hours). This helps in softening the beans and reducing cooking time.
Step 2: Pressure Cook the Rajma
●    After soaking, drain the water and transfer the rajma to a pressure cooker.
●    Add about 3 cups of water and a little salt.
●    Cook the rajma on medium heat for 3-4 whistles until they are soft and tender. Once done, set the cooked rajma aside without draining the water.
Step 3: Prepare the Masala
●    In a heavy-bottomed pan, heat 2 tablespoons of mustard oil. Let the oil heat up until it begins to smoke slightly; this reduces the sharpness of mustard oil and enhances the flavor.
●    Add cumin seeds, green cardamoms, and cloves. Allow them to splutter for a few seconds.
●    Now, add the finely chopped onions and sauté them until golden brown.
●    Add the ginger and garlic, stirring for a minute until fragrant.
Step 4: Spices and Tomato Base
●    Stir in the tomato puree and cook for about 4-5 minutes until the oil starts separating from the masala.
●    Add Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, and fennel seed powder. Cook the mixture until it turns aromatic and well-blended.
Step 5: Combine Rajma with Masala
●    Pour the cooked rajma along with its water into the masala. Mix everything well, ensuring the rajma is fully coated with the spice mixture.
●    Add dry ginger powder and a bit more salt to taste. Let the rajma simmer on low heat for 15-20 minutes so the beans absorb all the flavors.
●    If the gravy becomes too thick, add a little water to achieve your desired consistency.
Step 6: Final Touch
●    As a finishing touch, sprinkle garam masala and stir well. Cook for another 2-3 minutes before turning off the heat.
●    Garnish with fresh coriander leaves.

Serving Suggestions:
Authentic Kashmiri Rajma is traditionally served with steamed rice or Kashmiri pulao. The earthy flavors of the rajma, combined with the richness of the spices, make it a soul-warming dish perfect for any occasion.

Conclusion:
Kashmiri Rajma is not just a meal, but a culinary journey through the rich traditions of Kashmir. The blend of spices and the unique cooking method give it an authentic flavor that will transport you straight to the heart of this beautiful region. Try this recipe, and enjoy the warm, comforting taste of Kashmir in every bite!