Rajma Chawal Video by Tarla Dalal

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 ( Tiffin Treats)

Soaking time:  overnight
Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


Ingredients

Method
  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

  1. Allow it to cool completely, and pack in an air-tight tiffin box.
RECIPE SOURCE : Tiffin Treats for KidsBuy this cookbook

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