The Rajma Essential Collection

Everything you need to make delicious Rajma meal with Kashmiri Rice. Follow our simple Kashmiri Pandit recipe without onion, garlic & tomatoes. This pack includes 950 gms of Jammu Rajma, 1 Kg of Mushk Budij Rice (Aromatic Kashmiri Rice, 200 gms of Dried Anardana and 1 Spice cake (approx 80 gms) Ingredients - Rajma - 250 gms Turmeric Powder - 1/2 teaspoon Black Cardamom/ Badi Elaichi - 1 crushed Ginger Powder - 1 teaspoon levelled Fennel Powder - 1 teaspoon heaped Red Chilli Powder - 1 tablespoon Mustard Oil - 1 tablespoon Salt - To taste Heeng - Pinch Vaer Masala - 1 teaspoon (if available) Bay leaf (Tej Patta) - 2 small Cinnamon Stick – 1 (approx 2-3 inches) Clove - 4 Coriander powder (Dhaniya Powder) - 1 tablespoon Water - 3 levels above Rajma Process - Wash and soak the Rajma for 6 to 8 hours or overnight. Drain the water and add the Rajma in a pressure cooker along with 3 cups of water, 2 tsp of salt (preferably according to the taste), fennel powder, ginger powder, turmeric powder, cloves, cinnamon, black cardamom, tej patta and heeng. Pressure cook until the rajma is soft - 10 to 15 minus approx. Remove the cooker from the heat and keep it aside. Tadka/Tempering - Heat 1…