Kashmiri Rajma Recipe - Learn to Cook Kashmiri Rajma with Cult.fit (2024)

FAQs

What is the difference between Punjabi rajma and Kashmiri rajma? ›

As I leafed through the recipes , I came across the recipe for “Razma” which is cooked with turnips. In the Punjabi style, the Rajma is cooked in a thick tomato gravy fused with ginger and garlic, and has many spices; but the Kashmiri way is much simpler and is cooked with turnips and is equally delicious.

Rajma might be helpful in weight management due to the presence of protein and fibre content. It was also seen in various studies that a diet containing beans might help with a lower body mass index.

This rajma is said to have a mild flavour and is predominantly used in Kashmiri cuisine. Chitra rajma is softer than Lal rajma and is known to be a good source of vitamins and protein. This rajma takes lesser time to cook than the Lal rajma and can be soaked for 4-6 hours prior to cooking.

To get soft melt in the mouth rajma, they ideally need an 8 hours soak. However if you are short of time soak them in hot boiling water for 5 hours. Well soaked rajma are easier for digestion and help to achieve a creamier and smoother texture.

Munsiyari Rajma is regarded for its unique taste. Appearance: Munsiyari Rajma are medium sized beans that have a characteristic kidney shape and a light red color that distinguishes them from other varieties.

The hard water minerals deposit on the beans can make them tougher and also the Acidic ingredient can cause the beans to tougher. Age of the beans is main reason. It's not about when you brought from the store. The dried beans are not soft because of its age.

But that's not all – Nourish Unpolished Rajma Lal is also loaded with essential nutrients like iron, calcium, zinc, and phosphorus, making it a true powerhouse food that's as healthy as it is delicious.

Bhaderwah Rajma is very popular for its delightful and sweet taste.

Going further, the Rajma of Chinta Valley in Doda district, a short distance from the town of Bhaderwah of Jammu province are said to be amongst the most popular.

After boiling, reduce the heat to a gentle simmer. Continue simmering the Rajma beans for about 1 to 1.5 hours. The exact cooking time can vary based on the size and age of the beans. Check them occasionally to see if they are tender.

Should we throw rajma water after boiling? ›

Don't discard the water you used to boil the beans! You don't need to soak them either although doing so may save you about twenty minutes. And if you do soak, you don't need to discard that water. Some people say that if you discard the soaking water you won't get gas.

Kidney bean or rajma is a must-have legume that is widely used in various traditional dishes in India and abroad. It takes its name from appearance and resemblance to colour of kidneys. These nourishing legumes are procured from the herbaceous plant, scientifically termed Phaseolus vulgaris.

Kashmiri rajma are dark red kidney beans which are known for their rich red colour even after being cooked. True to their name, these popular beans are kidney shaped.

Unpolished dal is considered healthier due to its higher fibre content, which supports digestive health and helps manage blood sugar levels. It is comparatively cheaper than the polished ones. Because it doesn't involve processing which not only takes time but also costs money.

White Kidney Beans

The texture of these beans enables them to absorb flavors well. This makes them a good choice of bean to include in chili or soup recipes. They can also used in salads and as a healthy side dish.

Red Kidney Beans

They are widely used in Indian homes because of their rich and creamy texture, versatility, and health benefits. In addition, red Kidney beans are fibre and protein-rich, which can help keep your digestion regular. To make a savoury rajma curry, soak the rajma overnight or for about 8-10 hours.