Dogri Rajma

Jammu hill kidney beans in mustard oil gravy — the small, dark-red Chamba-variety rajma (much smaller and denser than the large Kashmiri or Punjabi varieties) soaked overnight and pressure-cooked until very soft, then simmered in a mustard oil-based onion-tomato gravy with whole cumin, dried red chilli, and garam masala. The small beans have a mealy, intense flavour far more robust than regular rajma. A daily staple of Dogra households, eaten over rice with raw onion and pickles.