Kashmiri Razma

Small, dark red Kashmiri kidney beans (a different and more prized variety than the large Punjabi rajma) slow-cooked in a mustard oil-based gravy with onion, dried Kashmiri red chilli, tomato, and whole spices. The Kashmiri bean has a thicker skin, a deeper colour, and a more concentrated, earthy flavour. Eaten with rice as the everyday Kashmiri household lunch.