Authentic Kashmiri Rajma Chana with Warm Bakarkhani Bread
A deeply comforting Kashmiri delicacy featuring tender red kidney beans and chickpeas slow-simmered in a rich, fennel-infused yogurt gravy. Served alongside flaky warm Bakarkhani bread, this aromatic dish offers a truly royal taste of the valley.
65min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Pressure cook the soaked kidney beans and chickpeas with water and a pinch of salt until completely soft and tender.
2
Heat mustard oil in a heavy-bottomed pan until smoking point, then reduce heat and let it cool slightly.
3
Add whole spices including black cardamom, green cardamom, and cinnamon sticks to the infused oil.
4
Whisk the yogurt thoroughly with Kashmiri red chili powder, fennel powder, and dry ginger powder.
5
Lower the heat and gradually pour the spiced yogurt mixture into the pan, stirring continuously to prevent curdling.
6
Add the boiled rajma and chana along with their remaining liquid into the simmering yogurt gravy.
7
Cover and cook on low heat for 15 to 20 minutes until the flavors meld together and the gravy thickens richly.
8
Garnish with freshly chopped coriander leaves and serve hot alongside warm, flaky Bakarkhani bread.
Ingredients
1 cup red kidney beans (rajma), soaked overnight
1 cup chickpeas (chana), soaked overnight
3 tablespoons mustard oil
1 large black cardamom
4 green cardamom pods
2 cinnamon sticks
1 teaspoon fennel seed powder
1/2 teaspoon dry ginger powder (sonth)
1 cup whisked plain yogurt
1 teaspoon Kashmiri red chili powder
Salt to taste
2 cups water
Fresh coriander leaves for garnish
4 warm Bakarkhani breads for serving
*This AI-generated recipe may contain inaccuracies.