Rajma chawal from The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories (page 149) by Trevor Lui

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • southerncooker on March 06, 2021

    I didn't have fenugreek so I checked online for subsitutes. I went with same amount mustard seeds and splash of maple syrup. I had one can of red kidney beans and they lacked little over a fourth cup being 2 cups, so I used some white kidney beans to make 2 cups. Four cups of water seemed like a lot and even following directions my finished product looked nothing like his thick bean picture. I tried cooking longer with lid off but it didn't help much. I left out the salt since canned beans are pretty salty, but it needed it after tasting, so I added it then. I did serve over basmati rice and it helped the soupy issue a little. I enjoyed the flavors but hubby didn't.

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