Rajma Chawal Video by Tarla Dalal

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A tangy preparation of rajma is combined with cooked rice to make a lip-smacking Rajma Chawal, which stays fresh in the tiffin box for at least 5 hours. It’s almost like having rice with a rajma curry to accompany it, but the best part is that it comes in a convenient one-dish package that is easy for kids to handle at lunch time. We have taken care to make the chawal a little moist, so that it does not get dry after a few hours. So, do not worry if you end up with a slightly moist rice when done; that is how it is meant to be. For the short break pack some Murukku ( Tiffin Treats) in another tiffin.

Recipe Description for Rajma Chawal, Punjabi Rajma Chawal

Soaking Time: Overnight
Preparation Time: 10 mins
Cooking Time: 23 mins
Makes 4 servings
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Ingredients

For Rajma Chawal
1/2 cup rajma (kidney beans) , soaked overnight and drained
3 cups cooked rice (chawal) or leftover rice
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 cup sliced onions
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup chopped tomatoes
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste
1 tbsp finely chopped coriander (dhania)

Method

For rajma chawal

To make {span class="bold1"}rajma chawal{/span}, heat the oil in a pressure cooker and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
Add the onions and ginger-garlic paste and sauté on a medium flame for 2 to 3 minutes.
Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the rajma and 1 cup of water, mix well and pressure cook for 4 whistles.
Allow the steam to escape before opening the lid.
Add the cooked rice, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the coriander and mix well.

How to pack