|What is Jammu Rajma?||Indian Kidney beans from Jammu, reddish-brown colour, smooth texture and appearance.|
|How do you cook it?||Soak overnight or for 6 hours and pressure cook in water (3 times the level of beans). Find the traditional Kashmiri recipe in the blog section.|
|What does it taste like?||Creamy texture with a hint of meaty taste.|
|Is it good for me?||Rich in anti-oxidants, strengthens the immune system, high on proteins.|
Although the taste was delicious, for me it took longer to cook if I compare it with other Rajmas (I normally use chitari wale rajma). I did soak it overnight. The skin also felt a bit hard in mouth. Any cooking tips will be welcome
I am grateful to Kanz and Muhul for giving us authentic Kashmiri food. I ordered 450 grams Jammu Rajma as a first time buyer but will definitely order higher quantity the Next time. I used the Rajma to make original Kashmiri Pandit Rajma Chawal Recipe which is given on the blog. The Rajma cooked really fast in 2 whistles and the taste was delicious.
The quality of the rajma is very good. Tastes very different from the usual one