A tangy preparation of rajma is coupled with cooked grain to create a lip-smacking Rajma Chawal, which stays fresh within the tiffin box not less than 5 hrs. It’s similar to getting grain having a rajma curry to accompany it, but the good thing is it is available in a handy one-dish package that's simple for kids to deal with at lunchtime. We've taken care to help make the chawal just a little moist, in order that it doesn't get dry following a couple of hrs. So, do not concern yourself should you finish track of a rather moist grain when done that's how it's intended to be. For that short break pack some Murukku ( Tiffin Treats) in another tiffin.
Preparation Time: ten minutes. Cooking: 23 minutes. Serves 4.
Soaking time: Overnight
½ cup rajma (kidney beans), drenched overnight and drained
3 cups cooked grain (chawal) or leftover grain
1 tablespoons of oil
½ teaspoon cumin seeds (jeera)
¼ teaspoon asafoetida (hing)
½ cup sliced onions
½ teaspoon ginger root-garlic clove (adrak-lehsun) paste
½ cup chopped tomato plants
¼ teaspoon turmeric powder (haldi)
½ teaspoon chilli powder
1 teaspoon coriander-cumin seeds (dhania-jeera) powder
Salt to taste
1 tablespoons of finely chopped coriander (dhania)
1. Heat the oil inside a pressure oven and add some cumin seeds and asafoetida and sauté on the medium flame for any couple of seconds.
2. Add some onions and ginger root-garlic clove paste and sauté on the medium flame for two to three minutes.
4. Add some rajma and 1 cup water, mix well and pressure prepare for 4 whistles.
5. Permit the steam to flee before opening the lid.
6. Add some cooked grain, mix lightly and prepare on the medium flame for just two minutes, while stirring from time to time.
7. Add some coriander and blend well.
How you can pack
Let it awesome completely, and pack within an air-tight tiffin box.
Tarla Dalal
Mrs. Tarla Dalal is simply successful story – and something that inspires many an Indian lady. She's living proof to the fact that for those who have an art, you need to share it with other people, and are ready to work at that goal, your fame will achieve the farthest realms around the globe.She writes a lot of cookery posts for a number of publications, magazines and newspapers like Indian Express, Dainik Jagaran, Manorama, Mid-Day, Loksatta, Lokprabha, The Telegraph (Calcutta), Malayala Manorama, Abhiyan, Stree, etc. Her recipes happen to be extensively taught in electronic media including various Radio and tv channels. You can now also watch her videos whenever on Tata Sky.
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