Kidney Bean Stew. Rajma.

Kidney Beans. Kashmiri Rajma beans is what they’re called in India. In London, just get the can of kidney beans and start cooking. In India, not so much. You start dry. You soak them overnight. They’re still hard. You cook them in salted water – still firm. So you either let it sit for a few hours, or pressure cook it to 5 whistles. It’s now cooked.

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