December 20, 2007 | 31 Comments
Kidney beans (razma in Kashmiri, rajma in Punjabi/Hindi) and turnips (gogji in Kashmiri, gonglu in Punjabi, shalgam in Hindi) are two beloved ingredients of the Himalayan people. In Jammu and Kashmir and Himachal Pradesh, turnips are one of the few veggies available in winter, besides potatoes. They are stored in pits under the snow-covered soil.
Turnips are relished on their own, with lamb, or in this form, with kidney beans. Turnip greens (as a matter of fact, ALL greens) are just wonderful in Haak.
The region also produces some of the creamiest and most flavourful varieties of beans you will find anywhere.
Read the eulogy to Kashmiri rajma (red kidney beans) HERE.
Did you know? Uncooked kidney beans are poisonous. They contain phytohaemagglutinin, a toxic lectin found in plants, especially beans. While this toxin is found in a whole range of beans like soybeans, broad beans and fava beans in varying quantities, the highest concentration is found in red kidney beans and white kidney beans, also called cannellini beans.
They need to be BOILED for atleast 10 minutes to be safe. Eating just five raw kidney beans can cause severe reactions within three hours, beginning with nausea then vomiting which can be severe and sustained (profuse), then diarrhea. Recovery occurs within four or five hours of onset, usually without the need for any medical intervention. (More about kidney bean poisoning here)
Kidney beans must not be sprouted. They should be soaked for atleast eight hours, after which they should be rinsed, and cooked in fresh water until soft and creamy throughout.
We found recipes for Gogji Razma at two online Kashmiri sites – Culinary Art of Kashmir, and at Koshur Saal.
Koshur Saal, infact, has two recipes for Gogji Rajma – a Jammu version, and the Kashmiri version (scroll down on the same link).
Comparing the Kashmiri versions on the two websites with the Jammu version, one discerns how pared down and simple the Kashmiri version is, with just a few spices. The Jammu version, on the other hand has onions, garlic, ginger and tomatoes – more like a Punjabi version, with Kashmiri spices like ginger and fennel powders.
We attempted the latter here and since we love both kidney beans and turnips, we enjoyed this dish. We would like to try the Kashmiri version with vari masala next.
Gogji Razma, Jammu style
from Koshur Saal
1 cup red kidney beans
1 tsp. chili (cayenne) powder (we used Kashmiri chilli powder)
½ tsp fennel powder
½ tsp ginger powder
2 turnips cut into big chunks
2 cups chopped onions
2 cloves garlic, chopped
1 tsp of chopped ginger
3 cups chopped tomatoes
½ tsp cumin seeds
2 tbsp of oil
salt to taste
3 cups water
1. Soak kidney beans overnight and cook with 3 cups of water until soft with some salt (3 to 4 whistles if using a pressure cooker).
2. Heat the oil in a pan. To it, add cumin, then chopped onions, ginger and garlic. Fry for 3 to 4 minutes, then add tomatoes and salt and fry until the mixture dries up and starts releasing oil.
3. Add chilli powder, fennel powder and ginger powder, along with the turnips, and onion-tomato mixture to the kidney beans.
4. Cook until the turnips are done. Add more water if needed.
Traditionally served with short-grained white rice. ( 😎 … don’t tell the Kashmiri this, but it tastes even better on pizza, with some fontina cheese)
Other recipes from Jammu and Kashmir on this site:
Kashmiri Garam Masala
Filed Under: Beans-(Dried), Garlic, Ginger, gogji, gugji, Jammu, kashmir, kidney-beans, Onion/Shallot, rajma, razma, shalgam, Tomato, Turnip, vegan recipes, vegetarian recipes
ManishaDecember 20, 2007 at 8:09 pm
The Gog finally surfaces. But wait…I’m on the wrong blog! How did that happen?!
On pizza you say? I don’t doubt it though. Pav bhaji on pizza was pretty darned good.
AnitaDecember 20, 2007 at 8:14 pm
On pizza? 😮 hno: :notlisten Total blasphemy, is what I say! Yeah, Bee, you let that cat out…I had tried to keep it under wraps for some time…maybe Sir Gog will be along.
NagsDecember 20, 2007 at 8:45 pm
for a minute i thot RCI was announced.. Turnips and rajma.. hmm worth a try. i always ignore turnips in the vegetable stores.
NamrathaDecember 20, 2007 at 8:54 pm
On Pizza…did I read that right?? :no: Had never thought of pairing Rajma with Turnips…of all veggies!! Looks delicious, so I guess its worth the try 🙂
SuganyaDecember 20, 2007 at 9:11 pm
Is RCI Kashmir already announced? Turnips, the ones that are available this season, are really pretty.
there’s no RCI. just a grindless gravy. 😀
RamyaDecember 20, 2007 at 9:30 pm
Rajma on Pizza??!?!?! not a bad idea actually !!! During my last visit to India, I saw so many masaledaar versions of pizzas on the Pizza Hut menu…. And they all tasted quite good too. If Pizza hut reads this post of yours, they might come up with Rajma pizza.. ya never know!!! 😀
NirmalaDecember 20, 2007 at 9:55 pm
I like turnips and rajma separately. Together ? need to give a try. I hate the smell of rajma getting cooked.
AnitaDecember 20, 2007 at 10:21 pm
Rajma on pizza – not a bad idea?! What is the world coming to!
Italians and Kashmiris are all turning in their graves, or in heaven, or where ever we go after we are cremated…
actually haak is excellent on pizza. try it. 😉 – b.
ManishaDecember 20, 2007 at 10:35 pm
d;Anita! Here! Take this :hammer:
BTW, those gurwale shalgam are really good. If you used the same recipe I did, the only thing I would do different is reduce the amount of gur to make them kam gurwale shalgam. 😎
to be honest, i like the mashed shalgam in gurwale shalgam more than the chunks in this recipe. but pizza redeems everything. 😀 – b.
sraDecember 20, 2007 at 11:01 pm
Thankyouthankyouthankyou. And it’s such a coincidence – I too made a Kashmiri dish for my final grindless gravy, up today or tomorrow.
And to take off on Ramya’s comment – went for lunch yesterday to a restaurant here to find some sweet potato chaat – couldn’t help but wonder if it came from the blogs – didn’t you have a dish like that sometime ago? Only, it was served in a potato straw basket and smothered with chutneys.
Sir GogDecember 21, 2007 at 12:51 am
Lovely lovely! On pizza you say? Splendid, splendid. I don’t feel so ashamed of my haak florentine and linguine now…
…with a side of nadur in alfredo sauce. 😀 – jai
Sir GogDecember 21, 2007 at 12:52 am
With a final LIBERAL douse of ver masala… :laugh:
JayashreeDecember 21, 2007 at 1:35 am
This comes at absolutely the right time for me…iam looking for iron rich recipes……thx.
JyothsnaDecember 21, 2007 at 1:54 am
Oh, I love kashmiri rajma….but turnips..?? Btw, congrats on the 300 posts!! Only 300…..?? 😉
AshaDecember 21, 2007 at 6:16 am
I am still pissed that we all missed out on RCI-Kashmir. I was armed and ready. Hosting is a commitment, got to be responsible.
Anyway, Razma looks delicious and I like texture of Turnips in the dishes. I use it in Pulao, tastes great. May be I will just do a post Kashmir regardless next month. Hope RCI-Kerala will be announced. (Bought Puttu maker and Appam Chatti just for that!:P)
See you on Monday, have a great weekend. We are getting ready for Christmas feast!:))
kalvaDecember 21, 2007 at 7:32 am
Wow awesome recipe. Never cooked with turnips.. Looks simple and delicious .. And the pictures superb as always!!!
bindiyaDecember 21, 2007 at 8:24 am
This is such a lovely recipe, we all were looking forward to RCI-Kashmir so much, anyways I too posted Dhaniwal korma recently, will post a lovely gogji recipe too soon, in the meantime this looks yummy!hey I posted a list of Kashmiri ingredients too…..(http://inlovewithfood.blogspot.com/2007/11/wazwaanan-introducion-to-special.html)
musicalDecember 21, 2007 at 8:51 am
Never tried gogji razma with onions etc. But this combo is surely delicious. The verr recipe in the link has shallots and garlic, very unconventional…..
LataDecember 21, 2007 at 9:07 am
Ooh, that was so much info on Rajma, never knew that it has poison. Anyway, the curry looks awesome and this combination is something I have never tried before.
sugarlawsDecember 21, 2007 at 9:55 am
love the photo of the turnips! this looks great!
shilpaDecember 21, 2007 at 10:39 am
I am yet to try turnips. Will check for it this weekend.
Happy holidays J & B.
MiriDecember 21, 2007 at 11:15 am
I looked and looked for kashmiri Rajma this week at the Dastkar mela at Dilli Haat, but though he claimed to have 200 varieties of rajma, he didnt have the ONE that I wanted! :hammer: :hammer:
The razma looks yummy…..
sagariDecember 21, 2007 at 12:50 pm
have’nt tried turnips till now combining with rajma looks yummm mmm
MeetaDecember 21, 2007 at 12:52 pm
do you guys put everything on a pizza? it’s either weird or plain genius. I do like the idea of pairing the two – rajma and turnips – together though.
It’s just a matter of perspective. If you think of Pizza base as something made from wheat flour – depending on the thickness of the crust it could pass off as anything between a lavash and a foccacia. Add the fact that “cheese” is actually optional…pretty much anything can be made into a pizza as long as it is not soggy. we will take “plain genius” – thank you. –jai
shivapriyaDecember 21, 2007 at 2:39 pm
on pizzaaaaaaaaaaaaa :no: never tried turnips.
RajithaDecember 21, 2007 at 3:55 pm
thnks for the info on kidney beans not to be sprouted..i have done it a couple of times to add variety to my sprouts..will not do it anymore 🙂
LaavanyaDecember 21, 2007 at 4:36 pm
This is an absolutely new combination to me but looks lovely. I haven’t cooked with turnips yet. Must try them.
ManishaDecember 22, 2007 at 1:24 am
Now I get it! It was supposed to be RCI-Kashmir!
Hey! Sometimes life takes over, you know! Real life commitments take precedence. I noticed that Lakshmi, who started RCI, hasn’t posted since August. Ideally she should step in and assign it to someone who is willing to take it on. But again, there are exigencies in everyone’s lives and blogging does take a backseat.
Maybe someone can contact Trupti and see if she has a problem if someone else helps out with it. And perhaps someone who is not overwhelmed with work, family, kids, flu, or whatever else can take it up for this month. That way, everyone is happy and we have looked out for one of our own.
manjuDecember 23, 2007 at 8:41 am
Not a big turnip fan, but you guys make it look good! Maybe I need to give them another shot. I’m with you on “anything goes on flatbread” and can become a pizza!
KanchanaJanuary 4, 2008 at 12:28 pm
Never eaten turnip before, but I do LOVE rajma. So does the turnip taste get totally masked? Is it bitter, or does it taste kind of like potato?
turnip has a really neutral flavour. – b.
A quick recipe « Kitchen KapersMay 7, 2008 at 11:20 am
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