Rajma — MARK

60 min after a soak · yields 4 katoris. One katori with rice is the plate. Soak time is food safety, not a micronutrient miracle. This is kidney beans — not chana in a borrowed photo.

Item	Amount	Note
Kidney beans, dry	1.5 cups	soak 8–12 hours; cook until truly soft
Onion-tomato masala	2 cups	as eaten with the beans
Mustard or groundnut oil	2 tsp	measured; or ghee (milk)
Cumin, chilli, turmeric	to cook	hing may carry wheat
Cooked rice, to serve	1 katori each	the plate is rajma + rice, not a powder

Method

Soak. Discard soak water. Boil until a bean mashes with no chalky centre. Undercooked kidney beans are a food-safety problem.
Cook onion-tomato masala in the measured oil. Fold in the beans with enough water for a gravy that sits in a katori.
Serve 1 katori rajma with 1 katori rice. Cabbage or another sabzi on the side matches the week grid.

Dual allergens

FSSAI eight: None typical in plain rajma. Ghee adds milk. Hing may add wheat.

Estimate with method

Cooked kidney beans by katori. USDA FDC boiled kidney beans are the CC0 parent. India figures are household estimates. They are not IFCT data. We do not photo-estimate thalis. We do not use a chana photograph for rajma.

Week grid: Thursday is rajma + cabbage + roti on the India locale. Leftover beans can follow the leftover loop (chili on the US locale). See also chana masala — a different pulse, a different photo.

Rajma chawal, cooked until soft.

Ingredients

Method

Dual allergens

Estimate with method