Himalayan brothy kidney beans (Pahadi rajma) from The Diaspora Spice Co. Cookbook: Seasonal Home Cooking from South Asia's Best Spice Farms (page 124) by Sana Javeri Kadri and Asha Loupy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Beans soak at least 6 hours.

  • mziech on May 05, 2026

    Great recipe. Serves 6 but portions were small, recommend for 4 pers.

  • friendlytoast on March 25, 2026

    This was a solid rajma recipe. I used whole chipotle morito chilies in place of Sirarakhong hathei (they are not easy to find and Diaspora only sells them ground—chipotles were mentioned earlier in the book as a substitute). Next time, I will use ground coriander seed instead of whole & lightly crushed, though. This was tasty as is, just my personal preference for coriander seed (but I wanted to try it as written the first time around).

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