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Tag: Sunday lunch

  • Rajma Chawal

    Few dishes carry as much nostalgia in North India as rajma chawal. Kidney beans came to India from the Americas via Europe, but Punjabi, Himachali and Jammu kitchens adopted them so completely that the small red Jammu rajma and the speckled chitra variety are now prized regional produce in their own right.

    Well-made rajma is creamy without being mushy, each bean soft enough to crush on the tongue, sitting in a thick, spiced gravy that clings to rice. The masala is built on slowly browned onions, ginger, garlic and tomatoes, with a little garam masala and kasuri methi at the end for warmth.

    It is the classic Sunday lunch, cooked in a pressure cooker while the family wakes up, and the dish many North Indians crave most when they live away from home. A plate of rajma chawal with sliced onion, a green chilli and a spoon of ghee on top needs nothing else.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseMain course
    Prep time15 minutes
    Cook time50 minutes
    Total time65 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrajma / onion / tomato / basmati rice

    Ingredients

    For the rajma

    • 1 cup rajma (Jammu or chitra), soaked 10 hours
    • 4 cups water
    • 1 tsp salt
    • 3 tbsp mustard oil or any oil
    • 1 tsp cumin seeds
    • 1 bay leaf, 1 black cardamom
    • 2 medium onions, grated or finely chopped
    • 1 tbsp ginger-garlic paste
    • 2 green chillies, chopped
    • 3 tomatoes, pureed
    • 1 tsp coriander powder
    • 1 tsp Kashmiri chilli powder
    • 1/2 tsp turmeric
    • 1/2 tsp garam masala
    • 1 tsp kasuri methi
    • Chopped coriander

    For the rice

    • 1 1/2 cups basmati rice, soaked 20 minutes
    • 1 tsp salt
    • Plenty of water for boiling

    Method

    1. Drain the soaked rajma, rinse and pressure cook with 4 cups fresh water and salt: 1 whistle on high, then 20 to 25 minutes on low. Let the pressure drop naturally. A bean should mash easily between two fingers; if not, cook another 10 minutes.
    2. Heat oil in a heavy pan until it just smokes (if using mustard oil), then lower to medium. Add cumin, bay leaf and black cardamom.
    3. Add onions and cook 10 to 12 minutes, stirring often, until deep golden brown. Add ginger-garlic paste and green chillies and saute 1 minute.
    4. Add tomato puree with the powdered spices and a pinch of salt. Cook on medium-low for 8 to 10 minutes until the masala darkens and oil floats at the edges.
    5. Add the rajma with all its cooking liquid. Mash about a quarter cup of beans against the pan to thicken the gravy.
    6. Simmer uncovered on low for 15 to 20 minutes, stirring occasionally, until the gravy is thick and creamy. Finish with garam masala, crushed kasuri methi and coriander.
    7. Meanwhile boil the rice in 8 cups salted water for 9 to 10 minutes until just done, drain in a colander and leave covered for 5 minutes.

    Tips

    • Never add salt-free tomatoes to undercooked rajma and expect it to soften – the acid stops the beans from cooking further. Cook beans fully first.
    • Jammu rajma cooks faster and creamier than large red kidney beans.
    • Discard the soaking water; it helps reduce the bloating rajma is known for.

    Serve with

    Steamed basmati rice, sliced onion, a green chilli and a spoon of ghee on top.

  • Parsi Mutton Dhansak

    Dhansak is the best-known Parsi dish, a hearty meal of mutton cooked with lentils and vegetables, eaten traditionally on Sundays. In Parsi households, dhansak is not served at festivals or celebrations, because it was eaten on the fourth day after a death, when the mourning meat fast ends. On ordinary Sundays, however, it is beloved comfort food.

    The dish combines several lentils with pumpkin, brinjal, fenugreek leaves and tomato, all cooked until soft and pureed into a thick, smooth gravy. Mutton pieces simmer in this gravy with dhansak masala, a warm blend of spices. The flavour is earthy, slightly sweet and sour, and gently spiced. It is hearty and filling.

    Dhansak is served with brown rice, which is basmati cooked with caramelised sugar and whole spices, and kachumber salad and small mutton kebabs. Lemon wedges and fried onions complete the plate. Chicken dhansak is a popular alternative. Many Parsi restaurants in Mumbai serve dhansak only on Sundays, which keeps the tradition alive.

    At a glance

    RegionMaharashtra
    CuisineParsi
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time90 minutes
    Total time120 minutes
    Serves6
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsmutton / toor dal / pumpkin / brinjal

    Ingredients

    For the dal and vegetables

    • 1/2 cup toor dal
    • 2 tbsp masoor dal
    • 2 tbsp moong dal
    • 2 tbsp chana dal
    • 1 cup red pumpkin, cubed
    • 1 small brinjal, cubed
    • 1 potato, cubed
    • 1 cup fresh methi leaves
    • 2 tomatoes, chopped
    • 1 onion, chopped
    • 1/2 tsp turmeric
    • 4 cups water

    For the mutton

    • 750 g mutton, curry cut
    • 1 tbsp ginger-garlic paste
    • 1 tsp salt
    • 3 tbsp ghee
    • 2 onions, finely sliced
    • 2 tbsp dhansak masala
    • 1 tsp sambhar masala
    • 1 tsp red chilli powder
    • 1 tbsp tamarind pulp
    • 1 tbsp jaggery
    • 2 tbsp chopped mint and coriander

    Method

    1. Wash and soak the dals together for 30 minutes.
    2. Marinate the mutton with ginger-garlic paste and salt and pressure cook with 1 cup water for 6-7 whistles until tender.
    3. Pressure cook the dals with the vegetables, methi, tomatoes, onion, turmeric and water for 4-5 whistles until everything is very soft.
    4. Blend the dal and vegetables to a smooth puree.
    5. Heat ghee in a heavy pot on medium. Fry the sliced onions for 10-12 minutes until golden brown.
    6. Add dhansak masala, sambhar masala and chilli powder and stir for 30 seconds. Add the mutton with its stock and fry for 3 minutes.
    7. Pour in the dal puree, add tamarind and jaggery, and simmer for 15-20 minutes, stirring often, until thick and well blended. Adjust salt and garnish with mint and coriander.

    Tips

    • The consistency should be thick but pourable; adjust with hot water.
    • Parsi dhansak masala is available in Mumbai stores and gives the authentic flavour.
    • Make the caramelised brown rice by cooking basmati with sugar browned in oil and whole spices.

    Serve with

    Caramelised brown rice, kachumber salad and mutton kebabs.

  • Sindhi Kadhi

    Sindhi kadhi is completely different from the yoghurt-based kadhis of Gujarat, Rajasthan and Punjab. It uses no curd at all; instead, gram flour is roasted in oil until deep golden and simmered with tomatoes, tamarind and an assortment of vegetables. It is the traditional Sunday lunch in Sindhi homes, eaten with rice and fried potatoes.

    The gravy is thin, tangy and gently spiced, with a nutty depth from the roasted besan and a sharp sourness from tamarind and tomato. The vegetables, typically drumsticks, okra, potatoes, carrots, cluster beans and sometimes colocasia, give it substance and texture. Each vegetable adds its own flavour. Nothing is wasted in the pot.

    Sindhi kadhi chawal is served with aloo tuk, double-fried smashed potatoes, and papad. The kadhi is light enough to have generous servings and is especially popular in summer. Leftovers taste better the next day. Many Sindhi families also add a few pieces of fried colocasia (arbi) to the kadhi for extra flavour and texture.

    At a glance

    RegionSindhi
    CuisineSindhi
    DietVegan
    CourseMain course
    Prep time20 minutes
    Cook time40 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsbesan / tomato / drumstick / tamarind

    Ingredients

    • 1/3 cup (35 g) besan
    • 3 tbsp oil
    • 1 tsp cumin seeds
    • 1/2 tsp fenugreek seeds
    • 1/4 tsp asafoetida
    • 10 curry leaves
    • 2 green chillies, slit
    • 1 tsp grated ginger
    • 3 tomatoes, pureed
    • 5 cups water
    • 1/2 tsp turmeric
    • 1 tsp red chilli powder
    • 1 1/2 tsp salt
    • 1 drumstick, cut into 3 inch pieces
    • 6 okra (bhindi), trimmed and halved
    • 1 potato, cubed
    • 1 carrot, cut into batons
    • 8-10 cluster beans (gavar), cut in half
    • 2 tbsp tamarind pulp
    • 2 tbsp chopped coriander

    Method

    1. Heat oil in a heavy pot on medium. Add cumin, fenugreek seeds, asafoetida, curry leaves and green chillies and cook for 20 seconds.
    2. Add the besan and roast on low heat, stirring continuously, for 6-8 minutes until it turns golden brown and smells nutty.
    3. Add ginger, then the tomato puree, and cook for 3-4 minutes, stirring to avoid lumps.
    4. Gradually add the water, whisking to keep it smooth. Add turmeric, chilli powder and salt.
    5. Bring to a boil, then add the drumstick, potato, carrot and cluster beans. Simmer on medium-low for 15 minutes.
    6. Lightly fry the okra in a little oil for 3-4 minutes so it does not turn slimy, and add it to the kadhi.
    7. Add tamarind pulp and simmer for 8-10 minutes until all vegetables are tender. Garnish with coriander.

    Tips

    • Roasting the besan well is crucial; underdone besan tastes raw.
    • Fry the okra separately to keep it from making the kadhi slimy.
    • Adjust the sourness with more tamarind or a squeeze of lemon.

    Serve with

    Steamed rice, aloo tuk and papad.

  • Dal Dhokli

    Dal dhokli is Gujarat's one-pot comfort meal, made by cooking strips of spiced wheat dough directly in thin toor dal. Rajasthan has a similar dish called dal ki dulhan, and Maharashtra makes varan phal, but the Gujarati version is distinctly sweet-sour, with jaggery, kokum or lemon, and peanuts that soften in the dal. Sunday lunch and rainy evenings are its usual occasions.

    The dhokli are rolled from wheat flour seasoned with ajwain, turmeric and chilli, cut into diamonds and dropped into the bubbling dal. They swell, turn tender and release a little starch that thickens the broth. The dal itself is light, fragrant with cloves, cinnamon and curry leaves, and finished with a spoon of ghee.

    It needs nothing else, though most families serve it with a squeeze of lemon, chopped onion and papad. The dish thickens a lot as it stands, so serve it hot and freshly made. Adding a handful of chopped peanuts, a few cashews or drumstick pieces is common in some homes, and leftovers are reheated with a generous splash of hot water.

    At a glance

    RegionGujarat
    CuisineGujarati
    DietVegetarian
    CourseMain course
    Prep time20 minutes
    Cook time35 minutes
    Total time55 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeNo
    Key ingredientstoor dal / whole wheat flour / peanuts / jaggery

    Ingredients

    For the dal

    • 3/4 cup toor dal, washed
    • 3 cups water, plus 2 cups more later
    • 1/4 cup raw peanuts
    • 1/2 tsp turmeric
    • 1 tomato, chopped
    • 1 tsp ginger-green chilli paste
    • 1 1/2 tsp red chilli powder
    • 2 tbsp grated jaggery
    • 3-4 kokum petals or 1 1/2 tbsp lemon juice
    • 1 1/2 tsp salt

    For the dhokli

    • 1 cup (120 g) whole wheat flour
    • 2 tbsp besan
    • 1/4 tsp turmeric
    • 1/2 tsp red chilli powder
    • 1/4 tsp ajwain
    • 1/2 tsp salt
    • 1 tbsp oil
    • Water to knead

    For the tempering

    • 2 tbsp ghee
    • 1 tsp mustard seeds
    • 1/2 tsp methi seeds
    • 3 cloves
    • 1 inch cinnamon
    • 2 dried red chillies
    • A pinch of asafoetida
    • 10 curry leaves
    • 2 tbsp chopped coriander

    Method

    1. Pressure cook the toor dal and peanuts with 3 cups water and turmeric for 4-5 whistles on medium heat until the dal is very soft. Let the pressure drop naturally.
    2. Meanwhile, mix all dhokli ingredients and knead into a firm, smooth dough, slightly stiffer than chapati dough. Rest for 10 minutes.
    3. Whisk the cooked dal smooth, leaving the peanuts whole. Add 2 cups water, tomato, ginger-chilli paste, chilli powder, jaggery, kokum and salt. Bring to a boil and simmer for 5 minutes.
    4. Divide the dough into 3 balls and roll each into a thin round about 8 inches wide. Cut into 1 1/2 inch diamonds with a knife.
    5. With the dal at a rolling boil on medium-high, drop the dhokli in a few at a time, stirring gently so they do not stick together.
    6. Lower the heat to medium and simmer for 12-15 minutes, stirring now and then, until the dhokli are cooked through and no longer taste of raw flour when bitten. Add hot water if it gets too thick.
    7. Heat ghee in a small pan, crackle mustard seeds, then add methi seeds, cloves, cinnamon, red chillies, asafoetida and curry leaves. Pour over the dal dhokli, garnish with coriander and serve hot.

    Tips

    • Keep the dal boiling when adding the dhokli; if it is merely warm, the pieces turn gummy and clump.
    • Roll the dough thin. Thick dhokli stay doughy in the centre.
    • The dish keeps thickening; thin it with boiling water before serving leftovers.

    Serve with

    A squeeze of lemon, chopped onion, roasted papad and a spoon of ghee.

  • Kosha Mangsho

    Kosha mangsho means mutton that has been 'koshano' – stirred and seared slowly in its own masala until the oil separates and the meat turns deep brown. Kolkata's Golbari, a small eatery in Shyambazar, made it famous, and in many Bengali homes it is still the centrepiece of a Sunday lunch or a festive meal after Durga Puja.

    The gravy is thick, almost dry, and dark from long bhuna rather than from food colour. Mustard oil, whole garam masala, a touch of sugar to caramelise the onions, and plenty of ginger and garlic give it a rich, slightly sweet and pungent character. Potatoes are often added for those who like them, and the dish tastes even better the next day.

    At a glance

    RegionWest Bengal
    CuisineBengali
    DietNon-vegetarian
    CourseMain course
    Prep time20 minutes
    Cook time105 minutes
    Total time125 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsmutton / onion / yogurt / mustard oil

    Ingredients

    For the marinade

    • 1 kg mutton (curry cut, with bone)
    • 1/2 cup thick curd
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 tsp turmeric powder
    • 2 tsp Kashmiri red chilli powder
    • 2 tbsp mustard oil
    • 1 tsp salt

    For cooking

    • 5 tbsp mustard oil
    • 2 bay leaves
    • 4 green cardamoms
    • 4 cloves
    • 2 inch cinnamon stick
    • 1 tsp sugar
    • 4 large onions, finely sliced
    • 2 medium potatoes, halved (optional)
    • 1 tsp cumin powder
    • 1 tsp coriander powder
    • 4 green chillies, slit
    • 1 tsp garam masala powder
    • 1 tbsp ghee
    • Salt to taste

    Method

    1. Mix the mutton with all the marinade ingredients and refrigerate for at least 4 hours, or overnight.
    2. If using potatoes, rub them with salt and turmeric and fry in 1 tbsp mustard oil until golden on all sides. Set aside.
    3. Heat the remaining mustard oil in a heavy pot until smoking, then lower to medium. Add bay leaves, cardamom, cloves and cinnamon, then the sugar. Let the sugar melt and caramelise for 20-30 seconds.
    4. Add the sliced onions and fry on medium heat for 15-18 minutes, stirring often, until they are deep golden brown.
    5. Add the marinated mutton with all the marinade. Raise the heat to high for 5 minutes, stirring constantly, then lower to medium-low.
    6. Add cumin powder, coriander powder and green chillies. Cover and cook, opening every 5-7 minutes to stir and scrape the bottom, for about 45 minutes. The meat releases its own water; add 2-3 tbsp hot water only if it sticks.
    7. Once the masala turns dark brown and the oil floats at the edges, add the fried potatoes and 1/2 cup hot water. Cover and cook on low for another 30-40 minutes until the mutton is tender and the potatoes are cooked through.
    8. Uncover and keep stirring on medium heat for 5 minutes until the gravy is thick and clinging. Finish with garam masala and ghee, rest for 10 minutes before serving.

    Tips

    • Use meat from the shoulder or a mix with some fat and bone – lean leg pieces turn dry in the long bhuna.
    • To save time, pressure cook after step 6 for 3-4 whistles, then open and dry off the gravy on high heat.
    • The colour should come from patient browning of onions and meat; resist adding more chilli powder to darken it.

    Serve with

    Luchi, basanti pulao or plain steamed rice, with sliced onion and green chilli.