Rajma Chawal

Preparation :10 mins
Cook :23 mins
Total Time :5138 hours 33 minutes
Servings :Makes 4 servings

Ingredients :

1/2 cup rajma (kidney beans) , soaked overnight and drained
3 cups cooked rice (chawal) or leftover rice (chawal)
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 :

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