Schani red kidney beans is a dried pulse red kidney beans, with a large bean and creamy texture when cooked. In Indian cooking it brings texture and substance to everyday dishes, from dals to curries and side dishes. It is a useful basic for bringing variety to pulse recipes.
How to use it. Soak and cook until very tender; then mix with the fried base and spices.
Best for. A generous supply for rajma chawal, stews and several-portion meals. Keep it in a cool, dry place in a well-sealed container.
Schani, 2 kg pack. A practical choice delivered to Spain and Portugal.