Ammu Rajma, native to Jammu & Kashmir, distinguishes itself with a glossy appearance and smaller size compared to regular red rajma.

Health-Promoting Nutrients: This rajma variety is rich in magnesium, potassium, protein, and soluble fiber, making it a nutritious choice

Diabetes-Friendly: Recommended to be paired with brown rice, this recipe aligns with diabetes-friendly dietary choices, promoting stable blood sugar levels.

Pre-soaked Preparation: Soaking rajma overnight aids in quicker cooking and enhances digestibility.

Aromatic Spice Blend: The use of bay leaves, cumin seeds, red chili powder, garlic paste, and ginger paste contributes to a flavorful and aromatic profile.

Onion-Tomato Base: The ground paste of onions and tomatoes forms the base of the gravy, adding both texture and depth to the dish.

Simple Cooking Process: The pressure-cooking method simplifies the preparation, while the subsequent simmering allows the rajma to absorb the flavors, creating a well-balanced and appetizing dish.