Rajma Chawal Recipe, Tiffin box for kids, Kidney beans with Rice by Tarla Dalal

Rajma Chawal,
Recipe Link : http://www.tarladalal.com/Rajma-Chawal-(-Tiffin-Treats)-4951r

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Rajma Chawal

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.

Preparation Time: 10 minutes. Cooking Time: 23 minutes. Serves 4.
Soaking time: Overnight

½ cup rajma (kidney beans), soaked overnight and drained
3 cups cooked rice (chawal) or leftover rice
1 tbsp oil
½ tsp cumin seeds (jeera)
¼ tsp asafoetida (hing)
½ cup sliced onions
½ tsp ginger-garlic (adrak-lehsun) paste
½ cup chopped tomatoes
¼ tsp turmeric powder (haldi)
½ tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
Salt to taste
1 tbsp finely chopped coriander (dhania)

1. Heat the oil in a pressure cooker and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
2. Add the onions and ginger-garlic paste and sauté on a medium flame for 2 to 3 minutes.
3. 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.
4. Add the rajma and 1 cup of water, mix well and pressure cook for 4 whistles.
5. Allow the steam to escape before opening the lid.
6. Add the cooked rice, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Add the coriander and mix well.

How to pack
Allow it to cool completely, and pack in an air-tight tiffin box.