Rajma masala | jammu rajma recipe| authentic jammu rajma masala recipe with step wise pictorial recipe.

Rajma masala | jammu rajma recipe| authentic jammu rajma masala recipe is not just the delicacy of jammu but has become a national food.

In jammu, whatever you cook and eat throughout the week, but sunday’s lunch is only reserved for Rajma – Chawal. (kidney beans with rice).

I don’t know whether its a culture or some tradition, but right from my childhood to present date, I am witnessing this precedent being followed by my grand-mother to mother to other relative families.

At times i feel that it has become a law to prepare Rajma on sundays and if anyone will not make it, she shall be penalized. lol.

As far as method is concerned, I have seen my maternal grand-mother and my mother cooking Rajma Masala this way and me too is following the same procedure.

Ways to cook Rajma

Rajma in jammu are cooked in two ways. One with tomatoes and another with curd.

Instead of two ways, i must say with two different ingredients on separate occasions. The stage of adding curd/tomatoes is same and both need to be cooked. But at the end, rajma made both the ways yum.

There is no hard and fast rule when to use curd and when tomatoes. This is just about availability of particular ingredient.

I use tomatoes when curd is not available and curd when tomatoes are not accessible. And when both are available, pick the one you exhaust first. Lol.

In addition to these delicious rajma, the State of J&K is known for many lip smacking recipes.

Look at other recipes from jammu and kashmir like Jammu wale chole, Jammu wale naan, jammu ke naan chole wali chutney, jammu special sund,  jammu ke pude, easy gheur recipe of jammu, jammu chocolate, kaladi, kaladi kulcha, pyaz wali kaladi, Doodh wali kaladi, Madra recipe, roadside kulche chole recipe, Kashmiri dum aloo recipe, ganth gobi kashmiri style and nadru yakhni.

There’s also another recipe of Rajma which are made using anardana (dry pomegranate seeds). Click on the picture below to get the recipe.

Now coming back to present rajma, today i am giving a special space in this blog to Rajma on this fine Sunday…Lets enjoy.

Step wise pictorial recipe of Rajma Masala

1. Wash the Rajma and soak in water for 8 to 9 hrs or over night. As its been made on every sunday, so i usually soak them on saturday night only.
2. Drain the water in which rajma are soaked and transfer them in pressure cooker with water.
3. Add salt, ginger and garlic and put the lid of cooker on.
4. Put the pressure cooker on flame upto 16-18 whistles.
5. In the mean time, prepare the gravy for Rajma and for that heat mustard oil. Once oil smokes, switch off the flame and let oil cool down a bit.
6. In a separate small bowl add bay leaf, cumin seeds, cinnamon stick, mace, nutmeg powder, coriander powder, green cardamom, black cardamom, and cloves and put all of them together in oil. I generally mix up all masalas seperately and them add them together in oil. This way spices get equal time to cook and also initially added spices don’t expose to burning.
7. Let cumins splutter and then add onions and cook till they become brown in color.
8. Add red chilli powder, turmeric and mix.
9. Add grated tomatoes and salt. mix.
10. Cover the pan with a lid and let tomatoes cook for 10 to 12 minutes. 
11. When oil is seen separated from tomatoes, its  signal that tomatoes are properly cooked.
12. Transfer boiled rajma from pressure cooker to pan and mix.
13. Add tamarind pulp and mix well.
14. Let rajma simmer for about 10 minutes on low flame.
15. Smash few of the rajma beans against the wall of the pan with the help of ladle. Don’t overdo, otherwise there will remain no piece of rajma left and everything will become a pulp.
16. Add garam masala and mix it well.
17. Its ready now. Garnish with coriander and Roasted cumin seeds.

Enjoy your Sunday’s Lunch with these exclusive Rajma Masala, either with rice or roti. Preferably it goes well with Rice.

NOTE

1. In case you have forgotten to soak the Rajma at night or you don’t have enough time to soak, add ¼ tsp baking soda with salt while boiling the Rajma.
2. If you have soaked the Rajma over night, then 6 cups of water is enough. but if it’s not, then add 8 cups of water.
3. If you are short of tomatoes, or if you don’t want to make rajma with tomatoes for whatever reason, then you can use curd in place of tomatoes. You only have to do is to whip the curd first and only add it at a stage, where i have added tomatoes puree.
4. Tamarind pulp adds to the taste of rajma. but if you are using extremely sour tomatoes or curd or you don’t like sour rajma, then skip adding tamarind pulp. Choice is purely yours.

Rajma masala – recipe card

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