Tag Archives: red kidney benas

Red Beans with Turnips – Razmah Gogji Kashmiri Cuisine

Razmah Gogji ( Turnips and beans)

Kashmiri food is a culinary dance that plays on all the senses.  The flavors and a spices incorporates the rich diversity of the people of Kashmir.

Red Beans with Turnips - Kashmiri Cuisine
Red Beans with Turnips – Kashmiri Cuisine

Kashmiri’s are hearty meat eaters but the history and the cuisine is immersed the cross cultural influences of earthy foods, farm and hillside vegetables and spiritualism through food. This dish is simple. Turnips and beans may seem like unusual companions but they result in an amazing offering.


My dad sent me an old cookbook a few years back and I ventured into experimenting this dish. Do try it. It is food for the soul and senses.

Here is what you need:

  • 2 cups of dry red beans ( soaked overnight)
  • 5 turnips ( peeled and cut into quarters)
  • 1 tablespoon crushed garlic
  • 3 whole red chilies
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp black cumin seeds
  • 2 inch cinnamon stick
  • 2 tablespoon ginger powder
  • 2 tablespoon fennel powder
  • a pinch of asafetida ( hing)
  • Mustard or olive oil
  • Salt and pepper to taste.

I use a pressure cooked to make this dish but you can use a heavy bottomed pan. The beans need to be cooked with the turmeric until firm but not too soft. Fry the turnips in a shallow pan with oil until browned and drain on a paper towel.

Use the same pan and add garlic, cumin, cinnamon, red chillies, fennel and ginger powder. Fry in the oil, add a splash of water to soften and then put this mixture in the beans ( again, I am using a pressure cooker).  Add the turnips, whole chilies and the asafetida ( this is optional). Let it pressure cook for about 5 minutes until the turnips have softened. Same idea if you are using a heavy pan to let this cook.

Serve with white or brown rice and a side of good yoghurt.


Vegetarian Thali….Rajma, Nadru and Haak

Cooking with and for friends is always a delight. In this array of vegetables I was experimenting with Rajma and Black Chana and then with Jackfruit. Sadly that I could not quite get the taste for the jackfruit. The assembled thali was delicious and thoroughly enjoyed.

Thali...Nadru, Haak and Rajma
Thali…Nadru, Haak and Rajma

The black chickpea by the way is high in protein and has a low glycemic index. Sprouting them for snacks is also a great option.

  • Rice
  • Rajma with kala chana
  • Kashmiri Haak
  • Nadru in yoghurt sauce
  • Jack fruit cooked in curry leaves

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I will leave you with the Rajma recipe as you can find the others on my previous blogposts.

Soak 2 cups of red kidney beans and 3/4 cup of Black chana overnight.

Pressure cook both along with whole red chili and ginger slices for about 10 mins.

Coarse grind one medium red onion and one small shallot.

Fry the onions in 2 tablespoon of oil until the mixture turns darker color

Add 2 tbsp  garlic ginger paste, 1 tsp red chilis, 1 tsp tumeric, 1 tbsp coriander powder, 1 tsp cumin powder and salt to taste.

Fry the spice for a minute and add 1 cup of crushed peeled tomatoes. I uses Organic canned tomatoes but the choice is your, you can flash boil wholes tomatoes, peel and crush.

Add the beans along with the liquid and cook for about 30 minutes. In the last 10 mins add 1 tsp each of dry ginger powder (soonth) and 1 tsp of dry fennel powder (saunf). Top with cilantro and lime juice.