Methods

1. Place the dried rajma in a bowl, pick through for stones, and then rinse with cold water, and drain. Cover with 3 inches of cold water and soak for at least 6 hours, up to overnight.
2. Cut the leeks, white and light green parts only, in half lengthwise, rinse thoroughly, and pat dry. Cut each half in half lengthwise and then thinly slice crosswise. Finely chop 3 garlic cloves and the ginger, and set aside.=
3. Place 1 tablespoon fennel seeds in a spice grinder and grind into a medium-fine powder, 5 to 15 seconds. Add 2 teaspoons coriander seeds, and pulse until they are just broken, 5 to 8 pulses.
4. Heat 3 tablespoons mustard seed oil in a Dutch oven or large, heavy-bottomed pot over medium heat. When the oil is shimmering, add green cardamom, black cardamom pods, cloves, cinnamon stick, and the ground fennel-coriander mixture, and cook, stirring frequently until fragrant and the fennel and coriander are a couple shades darker, 15 to 45 seconds. Stir in the sliced leeks, chopped garlic, ginger, and 1 teaspoon fine sea salt, and cook, stirring occasionally, until the leeks are softened and turning light golden around the edges, 5 to 8 minutes. Stir in 1½ tablespoons Byadgi chilli powder, turmeric, and ½ cup water, and cook until most of the water has evaporated and the oil starts to separate, 2 to 4 minutes.
5. Drain the soaked beans and add them to the pot along with the tejpatta leaves, jaggery, 1½ teaspoons fine sea salt, and 5 cups water, stir, increase the heat to high, and bring to a boil. Cover, reduce the heat to medium-low, and simmer until the beans are cooked through but not yet falling apart, 1 to 1½ hours.
6. Meanwhile, prepare the turnips. Cut the tops off the turnips, discarding or saving them for another use, wash the turnips well, and pat dry. Slice the turnips in half lengthwise. Heat the remaining 2 tablespoons mustard seed oil in a large skillet over medium-high heat. Place the turnips in the pan cut side-down, sprinkle the remaining ½ teaspoon fine sea salt over the tops, and cook until deep golden brown, 4 to 7 minutes. Transfer to a plate and set aside until the beans are cooked through.
7. Add the browned turnips to the rajma, stir to combine, and cook, partially covered until the turnips are cooked through and easily pierced with a paring knife, 20 to 30 minutes, depending on the size of the turnips. Add the lemon juice, taste, and season with more salt and jaggery, if necessary (the rajma shouldn’t be sweet, but that bit of jaggery really lifts the flavor of the fennel and cardamom). Cover and keep warm while you prepare the tadka.
8. To make the tadka, thinly slice the remaining 2 garlic cloves. Heat the ghee in a tadka spoon or small saucepan over medium heat. Add the thinly sliced garlic, caraway seeds, and the remaining ½ teaspoon coriander seeds and ½ teaspoon fennel seeds and cook, swirling the pan occasionally, until the garlic turns light golden, 1 to 2 minutes. Pour into the rajma and gently stir to combine. Serve with steamed rice.

Recipe Notes

• If you can’t find mustard seed oil, you can use any neutral oil, like canola or untoasted sesame seed, plus ½ teaspoon Coleman’s ground mustard, adding the latter when you add the Byadgi chilli powder and ground turmeric. Or, if you want a richer rajma, you can use all ghee!
• During the spring months, you can substitute the leeks for 4 stalks of thinly sliced green garlic. This is closer to praan, which is used in the traditional Kashmiri recipe.
• If you can’t find Tokyo turnips, you can use 1 pound conventional turnips, cut into quarters and browned on both cut sides.