Whole beans bring heartier, slower-cooked curries to the table think Rajma Chawal or Chole. Our Beans range covers the classic legumes used across South Asian cooking, from kidney beans to chickpeas.
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Yes — Rajma (kidney beans) should be soaked for at least 6–8 hours or overnight, and then fully boiled before eating, as undercooked kidney beans contain a natural toxin that soaking and thorough cooking neutralises.
Yes — raw or undercooked red kidney beans contain a natural toxin (phytohaemagglutinin) that can cause food poisoning. Proper soaking and full boiling (including a rolling boil for at least 10 minutes, not just a slow simmer) is essential before eating.
Kabuli Chana is the larger, lighter-coloured chickpea commonly used for Chole, while Kala Chana is smaller, darker and denser, with a nuttier flavour and firmer texture.
Chickpeas (Kabuli or Kala Chana) are typically soaked for 8 hours or overnight for best results, then cooked until tender.
Yes — a pressure cooker is commonly used to significantly reduce cooking time for both, though soaking beforehand is still recommended.
Lobia is used in a variety of regional curries and salads, valued for its relatively quicker cooking time compared to other whole beans.
Lobia generally requires less soaking time than Rajma or Chana, though soaking for a couple of hours can still help reduce cooking time.
Beans are widely recognised as a strong source of plant-based protein and fibre, commonly used as a staple in vegetarian and vegan diets.
Store in an airtight container in a cool, dry place; well-stored beans can last a year or more, though very old beans may take longer to cook and soften.
Soaking significantly reduces cooking time and, for kidney beans specifically, is an important food-safety step — a quick-soak method (boiling briefly, then resting covered for an hour) can be used if you're short on time, but shouldn't be skipped entirely for Rajma.
Whole soybeans are used in various regional dishes and are valued for their high protein content; they typically require thorough soaking and cooking similar to other dense beans.
Yes, canned beans (already cooked) can be substituted for convenience, though cooking dried beans yourself allows more control over texture and seasoning.
This can happen with very old beans, or if salt/acidic ingredients (like tomatoes) are added too early in cooking, which can toughen the skins — add these after the beans have softened.
Yes, though pre-soaking is still recommended, particularly for Rajma, both for safety and to ensure even cooking in a slow cooker.
Rajma Chawal — kidney bean curry served with rice — is one of the most iconic comfort food dishes made with Rajma.