Everything you need to make delicious Rajma meal with Kashmiri Rice. Follow our simple Kashmiri Pandit recipe without onion, garlic & tomatoes.
This pack includes 950 gms of Jammu Rajma, 1 Kg of Mushk Budij Rice (Aromatic Kashmiri Rice, 200 gms of Dried Anardana and 1 Spice cake (approx 80 gms)
Rajma - 250 gms
Turmeric Powder - 1/2 teaspoon
Black Cardamom/ Badi Elaichi - 1 crushed
Ginger Powder - 1 teaspoon levelled
Fennel Powder - 1 teaspoon heaped
Red Chilli Powder - 1 tablespoon
Mustard Oil - 1 tablespoon
Salt - To taste
Heeng - Pinch
Vaer Masala - 1 teaspoon (if available)
Bay leaf (Tej Patta) - 2 small
Cinnamon Stick – 1 (approx 2-3 inches)
Clove - 4
Coriander powder (Dhaniya Powder) - 1 tablespoon
Water - 3 levels above Rajma
Wash and soak the Rajma for 6 to 8 hours or overnight.
Drain the water and add the Rajma in a pressure cooker along with 3 cups of water, 2 tsp of salt (preferably according to the taste), fennel powder, ginger powder, turmeric powder, cloves, cinnamon, black cardamom, tej patta and heeng.
Pressure cook until the rajma is soft - 10 to 15 minus approx.
Remove the cooker from the heat and keep it aside.
Heat 1 tablespoon of mustard oil in a pan, add cumin seeds and let them crackle, add red chilli powder (be careful not to burn the spice - can add a few drops of water). Cook till oil separates
Add cooked Rajma along with the water, to the tadka. Mash few pieces of rajma while it is simmering.
Add coriander powder and Vaer tikki masala (if available) and let it simmer till you get a creamy consistency.
Alternatively, you can add Anardana powder / Amchoor powder or lemon juice. This helps in bringing the flavours together.
Generations of craftsmen in Kashmir adopted techniques of art over centuries from travelling artisans, most recently in the 15th century from the followers of King Zain-ul-Abidin. A collective of woodcarving, copper engraving, carpet weaving and hand-made paper pulp art called Papier-Mache.