Here's how to make Jammu-Style Rajma at home.

Cook Rajma, soak 1 cup of Jammu rajma overnight. drain and pressure cook with 4 cups of water, salt, and turmeric for 4-5 whistles until soft.

Prepare Masala, heat mustard oil until smoking, cool slightly, then reheat. add cumin seeds, bay leaves, and asafoetida.

Saute Onions, add chopped onions and cook until golden. stir in ginger-garlic paste and saute until fragrant.

Add Tomatoes & Spices, add chopped tomatoes and cook until soft. mix in turmeric, Kashmiri chili powder, coriander, and garam masala.

Simmer with Rajma, add cooked rajma and some of its water. mash a few beans for thickness and simmer for 15-20 minutes.

Adjust Flavor, add salt if needed and finish with crushed fenugreek leaves or a dollop of ghee.

Garnish & Serve, top with coriander and enjoy with steamed rice and pickles.