Rajma is the essence of north India. It has different ways of preparation in different states, cities, and even districts. In one of our previous posts, we discussed Khaate Meethe Rajma; which is one of the ways Rajma is cooked in Jammu, but today’s recipe is from Kashmir and is one of the prominent dishes cooked during winters. Since this recipe is cooked in Kashmiri household It shouldn't come as a surprise that there will be no onion and tomato base in this dish.
Turnip is a vegetable that goes pretty well with a lot of other vegetables and meat products, but the secret is to make sure that one creates a proper blend of spices. This ensures that no ingredient overpowers the other and the flavor of turnip blends completely with that of the dish.
The recipe I have listed below is for about 3-4 servings with a prep time of 10 mins and a cooking time of 40 mins.
The key ingredients for this dish are patience and commitment. The rest can be bought online or from your nearest supermarket.
Gogji/Turnip – 250 grams (sliced into quarters)
Rajma/Red beans – 100 grams (soak overnight in water)
Mustard oil – 3 tbsps (smoked)
Zeera/Cumin – 1 teaspoon
Laung/Cloves – 3
Kashmiri Lal Mirch /Kashmiri red chili powder – 1 ½ tbsp
Saunth powder/Dry ginger powder – 1/2teaspoon
Heeng/Asafoetida – ½ tbsp
Saunf powder/ Fennel powder – ½ tbsp
Kashmiri Tikka Masala/Vaer – 1/2 teaspoon. It is an amalgam of spices like cloves, cumin, red chilly powder, Saunf (crushed fennel) powder, Saunth (dry ginger) powder, Methi Dana (fenugreek seeds), Garam Masala, and Heeng (asafoetida).
Salt – 1 ½ tbsp
Set the flame of the gas stove to medium and add the soaked Rajma along with cumin, cloves, a pinch of Heeng/Asafoetida, and 1 tbsp of mustard oil. Seal the cooker and wait for 4 whistles and set it aside.
Take a pot and add 2 tbsps of mustard oil and add the remaining Heeng. Add the sliced turnips and fry the turnips until you get a good sear on them. Make sure the flame is set between medium to low because we want the turnips to cook and get a sear at the same time. A high flame will result in a sear, but the turnips won’t be cooked; hence this flame setting is being recommended.
Use a pointed object like a toothpick or the tip of a knife to pierce and check how soft the turnips have become. There should be no resistance as you push through.
Set the flame to medium and add Kashmiri Lal Mirch, Saunf, Saunth, and salt.
Mix well. If you see the spices sticking to the bottom, add half a cup of water.
Saute the contents of the pan for another 7 to 10 minutes and then add the Rajma from the pressure cooker and mix well.
Add Vaer and cover it. Let it simmer for 20-25 mins.
Serve with hot rice and enjoy the meal.
Do try and leave your comments and feel free to add anything you like.