You are here: Home > Videos > Cuisine Recipes > Indian Veg Recipes > Mughlai Recipe > Mughlai Starters Recipes > Rajma Chawal Video by Tarla Dalal Rajma Chawal Video by Tarla Dalal Viewed 10366 times 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. Tweet Recipe Description for Rajma Chawal, Punjabi Rajma Chawal Soaking Time: OvernightPreparation Time: 10 minsCooking Time: 23 mins Makes 4 servings Show me for servings Ingredients For Rajma Chawal1/2 cup rajma (kidney beans) , soaked overnight and drained3 cups cooked rice (chawal) or leftover rice1 tbsp oil1/2 tsp cumin seeds (jeera)1/4 tsp asafoetida (hing)1/2 cup sliced onions1/2 tsp ginger-garlic (adrak-lehsun) paste1/2 cup chopped tomatoes1/4 tsp turmeric powder (haldi)1/2 tsp chilli powder1 tsp coriander-cumin seeds (dhania-jeera) powder salt to taste1 tbsp finely chopped coriander (dhania) Method For rajma chawalTo make {span class="bold1"}rajma chawal{/span}, 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 packAllow the {span class="bold1"}rajma chawal{/span} to cool completely, and pack in an air-tight tiffin box. See step by step images of Rajma Chawal, Punjabi Rajma Chawal recipe RECIPE SOURCE : Tiffin Treats for Kids