Kashmiri Rajma Gogji

Turnip is usually available during winters when the temperature is below 20 degree Celsius. Thus this type of recipe is can be best enjoyed in winters with white boiled rice.

2 cups of red kidney beans (Rajma)
3 medium sized turnips
2 tablespoons of fennel powder (finely powdered)
1/2 teaspoon ginger powder
3 crushed black cardamom
2 crushed green cardamom
4-5 crushed cloves
1 tablespoon cumin
2 TBS mustard oil
1/4 teaspoon asafoetida (optional)
Salt to taste

Wash the red kidney beans and soak them overnight.

Cut the tulips into four pieces each.

Put the tulips and rajma in a pressure cooker, add one liters of water, salt, ginger powder, fennel powder, black cardamom and two table spoons of oil without heating (raw).

Boil it on a full flame and then pressure cook for 1/2 an hour.

Keep the cooker aside, do not remove the weight immediately.

Now bring a pan and heat oil in it. Put it on low flame and cumin, cloves and asafoetida in it.

Stir it continuously for 1/2 minute and add in the cooker.

If maximum of water is evaporated, you can add more and boil it for another 6-7 minutes.

The recipe is ready. Serve it with hot boiled rice.

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