Authentic Kashmiri Rajma Dal with Warm Steamed Rice
Indulge in the rich, comforting flavors of tender red kidney beans simmered in a robust, yogurt-based gravy infused with traditional Kashmiri spices. Served alongside warm steamed rice, this aromatic classic delivers a hearty taste of the valley.
65min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Pressure cook the soaked rajma with water and a pinch of salt for 5 to 6 whistles 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 cumin seeds, black cardamom, green cardamom, bay leaves, and cinnamon stick to the warm oil, letting them crackle.
4
Whisk the plain yogurt with ginger powder, fennel seed powder, and Kashmiri red chili powder in a bowl to prevent curdling.
5
Reduce the heat to low and gradually pour the yogurt mixture into the pan, stirring continuously until the oil separates.
6
Add the boiled rajma along with its cooking liquid into the spiced yogurt gravy and mix well.
7
Simmer on low heat for 15 minutes to allow the beans to absorb the rich aromatic flavors.
8
Adjust salt to taste and serve hot alongside warm steamed basmati rice.
Ingredients
1 cup Kashmiri rajma (red kidney beans), soaked overnight
3 tablespoons mustard oil
1 teaspoon cumin seeds
2 black cardamom pods
4 green cardamom pods
2 bay leaves
1 cinnamon stick
1 tablespoon ginger powder
1 tablespoon fennel seed powder
1 teaspoon Kashmiri red chili powder
1/2 cup whisked plain yogurt
Salt to taste
3 cups water
2 cups warm steamed basmati rice for serving
*This AI-generated recipe may contain inaccuracies.