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Rajma Chawal is every a one of the most favorite comfort foods at home. This one meal dish served steaming hot with rice is so delicious; the flavors get absorbed in the rajma and combined with rice brings back that lost energy in you and wakes your senses up. My children love rajma chawal when I pack it up for lunch in school. It stays well and gives them enough carbs and protiens.
For the Kid's: Rich in iron and protien, combined with the carbohydrates in the rice, makes it a wholesome meal. Though this could be given for lunch to school if in a hot lunch pack. As it tastes good when hot. Take care when you feed young children below the age of 2 who dont chew very well. They could feel heavy and form gases, all because they have not chewed well. Mash then corsely for very young children, to help in better digestion.
Makes: 4 servings
1 cup Rajma/Red Kidney Beans (soaked overnight/8 hours)
1 teaspoon grated ginger
1/2 cup freshly pureed tomatoes
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon roasted cumin powder
1 teaspoon garam masala powder
1/2 teaspoon cardamom powder
1 tablespoon butter
2 tablespoons chopped coriander leaves
1 teaspoon oil
salt to taste
Cook the soaked rajma in about 3 cups of water in a pot or a pressure cooker until the rajma along with salt is soft, tender and cooked. Takes about 30 to 45 minutes, depending on the age of the beans.
Heat oil to a heavy bottomed pan, add cumin seeds and chopped ginger; allow them to crackle for a few seconds.
Stir in tomatoes, turmeric powder, cumin powder, garam masala powder, cardamom powder and sauté until tomatoes begin to start bubbling; about 2 to 3 minutes.
Stir in the cooked rajma , an additional cup water and butter and simmer for about 30 minutes. The longer you simmer the more the spices get into the rajma and the tastier it gets. You can alter the consistency of the gravy by adding more or less water. Finally garnish with coriander leaves and serve hot with steamed rice.