Kashmiri Rajma Dal

Among all Rajma (Kidney beans) varieties, I love Kashmiri Rajma specifically because it cooks easily, in addition to its great taste and color. Usually, I add Garam masala in my Rajma dal, but I was looking for some variation in taste. I absolutely loved this version from A Mad Tea Party, which is mildly spiced. I followed the instruction precisely and it turned out to be a very satisfying meal. The secret of the taste seems to lie in the fresh grated ginger tempering and in the aroma of ghee added at the end. I had Rajma chawal along with Potato fry, and I find it nothing less than a non-vegetarian fare.

Kashmiri Rajma