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Premium Bhaderwah Rajma Rajma Jammu is a red kidney bean that is smaller and distinct in texture. It needs less soaking and cooking time than rajma seeds and offers a good meal option with rice and chapattis. Jammu Rajma taste is similar to regular kidney beans and can be used to make a variety of recipes. Such rajma seeds are mainly cultivated in Jammu and Kashmir and also known as Kashmiri Rajma. Alif Bhaderwah Rajma from Jammu is red and little small than the standard ones. It cooks quick and has a sweet nuttier taste and is used to make a lot of delicious recipes. Wash and soak the rajma beans in water overnight or for 6 to 8 hours. Place the beans in a pressure cooker along with the bay leaf and 5 cups of water. Pressure cook until the first whistle and then lower the heat and cook for 10 to 15 minutes more until the beans are properly cooked and some of them split open. Once the beans are cooked, drain the water over a colander and reserve it. In a wok or kadai, heat the oil over a medium flame. Pop in the cumin seeds and when then change colour, lower the heat a little and add the asafetida and the ginger. Stir for a few seconds and then add in the tomato puree. Mix well with a ladle or cooking spoon and then put in the coriander seed powder and the red chilli powder. Cook until the spices get incorporated into the tomatoes and the oil separated from the tomatoes. Take a ladle full of the drained beans (about 1/2 a cup) and add it into the tomatoes. With the back of a spoon mash the beans well. Put in the remaining beans into the pot and stir well. Add the reserved water, salt and the coriander leaves, raise the heat to medium and bring to a boil. Lower the heat a little and cook stirring in between until the gravy thickens to the desired consistency, about 15 minutes. Assemble all the spices in a mortar and pestle and pound into a powder. Put in the garam masala, stir and serve hot with rice or rotis.