Gogji Rajma

1. 1
   prep

   Soak the rajma overnight.

   Wash the dried rajma thoroughly and soak in enough water to cover by 2 inches. Let it soak for at least 8 hours or overnight. Drain before using.

   TIPSoaking reduces cooking time and makes the beans easier to digest.
2. 2
   pressure cook · ~15 min

   Pressure cook the soaked rajma.

   Place the drained rajma in a pressure cooker with 2 cups of water and a pinch of salt. Cook on high heat until the first whistle, then reduce heat and cook for 15 minutes. Let the pressure release naturally.

   TIPThe rajma should be soft enough to press between your fingers but not mushy.
3. 3
   prep

   Scrape and cube the turnips.

   Lightly scrape the turnip skin to remove only the fibrous outer layer — don't peel deeply. Cut into medium cubes about 1-inch thick.

   TIPYoung, tender turnips work best. If larger, trim away any woody core.
4. 4
   saute · ~2 min

   Temper the spices in mustard oil.

   1.Heat mustard oil in a heavy-bottomed pot until it reaches smoking point.

   2.Remove from heat briefly, let the oil cool slightly.

   3.Add cumin seeds and let them crackle for 10 seconds.

   4.Add julienned ginger, slit green chilies, and asafoetida. Sauté for 30 seconds until fragrant.

   TIPHeating mustard oil to smoking removes its raw pungency and makes it digestible.
5. 5
   boil · ~3 min

   Add turnips and spices to the pot.

   1.Add the cubed turnips to the tempered oil and stir well.

   2.Sprinkle turmeric powder, fennel powder, and dry ginger powder.

   3.Sauté the turnips with the spices for 2-3 minutes until well coated.

   4.Pour in 1 cup of water and stir gently.
6. 6
   simmer · ~12 min

   Cook the turnips until just tender.

   Cover the pot and let the turnips simmer on low heat for 10-12 minutes. The turnips should be fork-tender but still hold their shape.

   TIPTurnips release their own liquid, so check the pot occasionally — you shouldn't need much extra water.
7. 7
   simmer · ~12 min

   Add the cooked rajma and simmer together.

   1.Gently fold the pressure-cooked rajma along with its cooking liquid into the turnip pot.

   2.Add salt and give everything a gentle stir.

   3.Let it simmer uncovered on low heat for 10-12 minutes until flavors meld.

   4.The gravy should thicken slightly and coat the beans and turnips.

   TIPDon't stir too vigorously or the turnips may break apart.
8. 8
   garnish · ~5 min

   Finish with black pepper and fresh coriander.

   Sprinkle freshly ground black pepper and chopped coriander leaves over the curry. Turn off the heat and let it rest for 5 minutes before serving.

9. 9
   serve

   Serve hot with steamed rice.

   Ladle into bowls and serve piping hot with plain steamed rice on the side.

   TIPA dollop of plain yogurt on the side complements the mild warmth of this dish perfectly.

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