RAJMA CHAWAL

“Sunday ka official khaana.”

Home-style Punjabi rajma in onion-tomato gravy with Sunder Kitchen King.

TIME 60 minSERVES 4DIET VeganHOST Sudhaji

SAMAAN

01Pressure cook rajma with salt for 6–7 whistles until it mashes easily.

02Heat oil, crackle jeera, fry onion golden. Add ginger-garlic paste.

03Add tomato and all powders. Cook until oil separates.

04Add rajma with its water. Simmer 20 minutes, mashing a few beans to thicken.

05Garnish with coriander and serve with steamed rice.

SUDHAJI KA TIP“Chief Rasoi Officer approved. Sunder daalo, swaad badhao.”Never eat rajma undercooked. Kidney beans must be fully soft.

How long should rajma be soaked?

At least 8 hours or overnight.

Which masala is best for rajma?

Kitchen King or a mix of coriander, chilli, turmeric and garam masala.