MDH Rajmah Masala 100g

MDH Rajmah Masala is the blend for the Punjabi red kidney bean curry eaten with rice. It is warm and moderately tangy, with enough body to season beans that are simmered long and mashed slightly to thicken their own gravy.

Best for

• Rajma chawal with red kidney beans
• Mixed bean and chickpea curries
• Lobia and other whole-pulse dishes

Using it

Soak the kidney beans overnight, then pressure cook them in fresh water until soft enough to crush, around six whistles. Fry onion, ginger, garlic and tomato, add two and a half teaspoons of the masala for 250g of dry beans and cook until the oil separates. Add the beans with their liquid, mash a few against the pan and simmer twenty minutes so the gravy thickens.

Pack and storage

100g pack. Store in a cool, dry place, sealed after opening.