- Total time
- 12 min
- Serves
- 2
- Occasion
- Sunday lunch
- Steps
- 5
There is a version of this that takes three hours. And then there is this — indistinguishable from memory, ready before the news bulletin ends.
· Ingredients
- The pouch
- Rajma Masala · ₹160 · 1–2 people
- Inside
- Rajma, Tomato, Onion, Ginger-garlic, Spices.
And alongside
- 01Steamed basmati rice
- 02Coriander yoghurt raita
- 03Sliced onion
- 04Lime wedge
· The method
- 0:00
Tear the Rajma Masala into a pan on low heat. Stir once and cover. The masala needs time to re-emulsify.
- 3 min
Heat the rice — plain basmati or the Jeera Rice pouch. Season the cooking water lightly if using plain.
- 6 min
Stir the rajma. If it's thicker than gravy, add a quarter cup of water. Pourable, not paste.
- 8 min
Whisk cold yoghurt with a pinch of cumin powder, salt and chopped coriander for the raita.
- 11 min
Rice in a deep bowl, rajma ladled over. Raita cold alongside. Eat with a spoon — this is chawal country.
Ready to cook?
Order the Rajma Masala pouch — ₹160, 1–2 people. We reply in under an hour.