Organic Red Rajma

Jammu Red Rajma is known for its deep red color, thin skin, and creamy texture when cooked properly.

🍚 Preparation (Very Important)

1. Clean & wash the rajma 2–3 times
2. Soak for 8–10 hours or overnight in enough water
3. Drain and rinse before cooking

👉 Proper soaking ensures softness and easy digestion.

🍲 Cooking Methods

Pressure Cooker (Best Method)

• Add soaked rajma + fresh water (2–3 times the quantity)

• Pressure cook for 6–7 whistles on medium heat

• Rajma should be soft enough to mash easily

Open Pot / Slow Cooking

• Boil soaked rajma until very soft (takes longer)

• Add water as needed

🍅 Traditional Jammu Rajma Curry

• Prepare gravy with onion, tomato, ginger, garlic, and spices

• Add cooked rajma and simmer 20–30 minutes

• Mash a few beans to thicken gravy

• Serve hot with steamed rice (rajma–chawal)

🥗 Other Uses

• Rajma salad (boiled rajma, onion, lemon, salt)

• Rajma pulao or khichdi

• Rajma patties, wraps, or burrito bowls

⚠ Important Tips

• Never eat undercooked rajma

• Add salt after rajma is soft

• Slow simmering improves taste and texture

• Store raw rajma in a cool, dry place

✅ Recommended Quantity

• 50–60 g raw rajma per person