Translations:Kashmiri cuisine/99/en

• Dal Nadur, Lotus stem boiled with green beans to make a dal.
• Vaari Muth Dal, Black Turtle Beans (Kashmiri Vaari Muth).
• Vaari Muth Gogjee, black turtle beans cooked with turnips.
• Razmah Shab Deg, vegetarian variant of the traditional pot preparation, with kidney beans added instead of meat.
• Razmah Dal, a red kidney bean stew with classic Kashmiri spice flavours of powdered ginger and fennel.
• Razmah Gogjee, Kidney beans cooked with turnips.
• Gogji aare ta Razmah, turnip circles are slow simmered with creamy rajma dal flavoured with ground ginger and fennel seeds over a gentle flame.
• Razmah Hemb, Various green beans cooked with tender pods.
• Dal Dabbi, Traditional lentil preparation cooked in milk with spices.
• Channe Baegle, Native to the valley of Kashmir, the dried baegle dal is loved more in winters.
• Razmah Nadur
• Thool Razmah Yakhean, green kidney beans in yoghurt.
• Vangun Hachi Ta Moonge Dal, Dried brinjals with moong.