Bhaderwah rajma
AI-drafted · awaiting admin review
Small, sweet red kidney beans from the Bhaderwah hills cooked slowly in an onion-tomato gravy and eaten with rice.
Region: Jammu region (Bhaderwah, Doda district)Occasion: Everyday meals and Sunday lunchTime: 1 hr + overnight soakingServes: 4Vegan
Ingredients
- 1 cup Bhaderwah rajma, soaked overnight
- 3 tbsp mustard oil
- 1 tsp cumin seeds
- 1 bay leaf
- 2 onions, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes, puréed
- 1 tsp Kashmiri red chilli powder
- 1 tsp coriander powder
- ½ tsp turmeric
- ½ tsp garam masala
- Salt to taste
Method
- Pressure-cook the soaked rajma with salt and 3 cups of water until very soft.
- Heat the oil, add cumin and bay leaf, then fry the onions until golden brown.
- Add ginger-garlic paste, then the tomato purée and spice powders. Cook until the oil separates.
- Add the cooked rajma with its water. Mash a few beans against the side of the pan to thicken the gravy.
- Simmer for 15–20 minutes. Sprinkle garam masala and serve with steamed rice.
History
The hill areas of Bhaderwah and the Chenab valley grow small, thin-skinned rajma that cooks quickly and is valued across Jammu and beyond.
Significance
Rajma-chawal is a favourite meal across the Jammu region, and the beans of Bhaderwah are sought after for their taste and softness.