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**Summary:**

This article explores the origins and variations of *rajma*, specifically Jammuwali *rajma*, a beloved bean dish in the Jammu and Kashmir region of India. It traces the dish’s popularity back to a roadside *dhaba* near Patnitop in the 1970s. The article highlights the unique characteristics of Jammu *rajma* beans from Bhaderwah, known for their buttery texture and distinct flavor. It also contrasts the preparation methods, noting the simpler, spice-focused approach in Kashmiri Pandit cuisine versus the more elaborate Dogri style, both of which embrace the comfort and history of *rajma*.

**News Article:**

**Jammuwali Rajma: A Bean of Comfort, History, and Regional Pride**

**Hyderabad, August 18, 2025** – *Rajma*, the humble kidney bean, holds a place of honor in the culinary landscape of Jammu and Kashmir. More than just a dish, it embodies comfort, nostalgia, and regional identity, as Chef Rahul Wali recently highlighted during a Kashmiri Pandit cuisine showcase in Hyderabad.

The story of Jammuwali *rajma* traces back to a small *dhaba* in Peerah near Patnitop in the 1970s. The *dhaba’s* sole offering—*rajma* curry with rice and a generous serving of *ghee*—became a legendary treat for travelers on the arduous Jammu-Srinagar highway.

The *rajma* itself is unique. Sourced from Bhaderwah, near Udhampur, these beans are smaller, darker, and boast a distinctive buttery texture, setting them apart from common kidney beans.

“We call it Jammu *rajma* and don’t refer to them as kidney beans, that’s an American term,” says Rahul.

Preparation methods vary across the region. Kashmiri Pandit cuisine traditionally uses a simpler approach, relying on five key spices (saunf powder, cumin powder, turmeric, red chilli powder and ginger powder) and omitting ingredients like onions, garlic, and tomatoes due to historical climate limitations. In contrast, the Dogri cuisine of the Jammu region, where *rajma* is a Sunday staple, incorporates these ingredients alongside a side of *junglee andar dana chutney*.

“Kashmir is known for *wazwan*, Jammu is known for Dogri food — the cuisine of the Dogra community. And *rajma* is a cornerstone of it,” says Krishan Prasad, a businessman from Jammu.

Despite the differences, both regions celebrate the Bhaderwah *rajma* for its quality and flavor. Whether simmered simply or incorporated into more complex dishes, *rajma* remains a symbol of the region’s rich culinary heritage.

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