Authentic Kashmiri Rajma Dal with Warm Girda Bread
Experience the rich and comforting flavors of Kashmir with this slow-cooked red kidney bean curry. Infused with aromatic whole spices and fennel, it pairs wonderfully with traditional soft bread.
90min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Drain the soaked rajma and pressure cook with 3 cups of water and a pinch of salt for 6 to 7 whistles until completely tender.
2
Heat mustard oil in a heavy-bottomed pan until it smokes slightly, then reduce the heat.
3
Add cumin seeds, green cardamom, black cardamom, cloves, cinnamon, and asafoetida, letting them crackle in the oil.
4
Stir in the fennel powder, dry ginger powder, and Kashmiri red chili powder, quickly mixing them to avoid burning.
5
Pour in the cooked rajma along with its cooking liquid, bringing the mixture to a gentle boil.
6
Simmer on low heat for 20 minutes so the flavors meld together and the gravy thickens slightly.
7
Serve hot alongside freshly warmed Kashmiri girda bread.
Ingredients
1 cup Kashmiri rajma (red kidney beans), soaked overnight
3 tablespoons mustard oil
1 teaspoon cumin seeds
2 green cardamom pods
1 black cardamom pod
2 cloves
1-inch cinnamon stick
1 teaspoon fennel seed powder
1 teaspoon dry ginger powder
1/2 teaspoon asafoetida (hing)
1 tablespoon Kashmiri red chili powder
Salt to taste
3 cups water
4 warm Kashmiri girda breads
*This AI-generated recipe may contain inaccuracies.