Kashmir Thool Razma - Cranberry bean in a simple onion and garlc curry

Cranberry beans – Thool Razma

Throughout history, food has forged deep emotional connections, shaping our experiences and memories. It weaves together our lives through shared moments, distinctive ingredients, enticing aromas, and unforgettable flavors. The act of sharing and celebrating food enriches our lives and strengthens our bonds with one another. This is the undeniable truth of how food connects and uplifts us.

I vividly remember my teenage years in Kashmir. My mother would bring home fresh cranberry beans from the market. I would help her peel them and uncover these pink and cream curious beans. And then the aroma floating through the home,  of her cooking the beans simply with mince. I can still touch those memories of touch, taste, smell, and love.

Cranberry beans, called Thool Razma in Kashmiri, are very creamy and flavorful and frankly quite underused. I purchased a bag of dried ones online and soaked them overnight, they plumped up to double in size. You do want to drain the water they have been soaking in and use fresh water for cooking them. I have used my favorite appliance which is my Instant Pot but a regular pressure cooker will do.

This recipe can be made oil-free which is what I do mostly for everyday cooking but I have shown the recipe here with a small amount of oil as optional. Please adjust according to what your family prefers. Lately, I have been using pure Celtic sea salt in my recipes and loving it.

The recipe is really very simple. You pressure cook the beans with spices and then add them to sautéed onion and more spices.

Cranberry Beans - Thool Razma

  • Servings: 4
  • Difficulty: easy
  • Print

This Kashmiri style vegan cranberry beans are not only flavorful and delicious and satisfying but also packed with nutrients to nourish you


Ingredients

  • 2 cups of dried cranberry beans
  • 1 medium onion or shallot sliced
  • 3 cloves of garlic
  • 1 tbsp Kashmir Red chilies
  • 1 tbsp turmeric powder
  • 1 tsp ginger powder
  • 1 tsp fennel powder
  • 2 whole black cardamom
  • 1 inch cinnamon stick
  • 4 cloves
  • 1 bay leaf
  • Salt to taste
  • 1 tbsp oil ( if using)


Directions

  1. Soak the dried cranberry beans in water overnight
  2. Drain the water, wash the beans and add them to the instant pot with enough fresh water to cover the beans
  3. Add garlic, ginger, fennel, cloves and cinnamon
  4. Put it on pressure setting for 15 mins and let it self release.
  5. Use a heavy bottomed and heat it up. You can add a tbsp of oil if using and add the sliced onions or you can directly add the sliced onions to the pan.
  6. Sauté on medium heat for a few minutes. If not using oil you may need to add a couple of tbsps. of water to soften the onions.
  7. Add a tsp of Kashmiri Red chilies and 1 tsp or turmeric and sauté. Add a splash of water if needed.
  8. Now add the cranberry beans along with all the liquid. Add salt to your liking.
  9. Cover and simmer for 10 mins.
  10. Sprinkle 1/2 tsp of ground black pepper
    11. This is a very simple recipe that truly lifts the flavor of these amazing beans.


Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.