The Rajma Essential Collection

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)

Ingredients -

• 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

Process -

• 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.

Tadka/Tempering -

• 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.
• Before serving add a dollop of ghee or butter.