Photograph of the finished Rajma

India · Đậu đỏ hầm kiểu Kashmir Rajma

Rajma

1 hr 40 min Hands-on time + 8 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Red bean Red bean 280 g
  • Photograph of Fennel seeds Fennel seeds 12 g
  • Photograph of Kashmiri chili powder Kashmiri chili powder 12 g
  • Photograph of Ginger Ginger 24 g
  • Photograph of Hing powder Hing powder 2 g
  • Photograph of Cloves Cloves 8 buds
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Oil Oil 100 ml
  • Photograph of Salt Salt 16 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Soak red beans for 8 hours, then simmer for 50 minutes with cinnamon and cloves until they are soft enough to be mashed.
  2. 2 Roast the cumin seeds for one minute, then grind them finely — this is the main spice of Kashmiri rajma, replacing onions and garlic.
  3. 3 Heat the oil, then add a pinch of hing and Kashmiri chili powder and cook for 20 seconds, being careful not to burn it as the chili powder will become bitter.
  4. 4 Pour in the beans and broth, add the cumin powder and crushed ginger, then season with salt.
  5. 5 Simmer the beans open for 20 minutes, mashing some of them; the broth should be a clear, reddish-brown, not cloudy like the Punjabi version with sautéed onions.

With an appliance

  • Pressure cooker 45 min

    Replace step 1: simmer unsoaked beans in a pressure cooker for 30 minutes at high pressure with cinnamon and cloves, then release the pressure naturally for 10 minutes.

Start cooking