This meal recipe is for a day of heavy rainfall with high humidity level, such days require a balance meal of warm and soothing foods, I decided to make hot curry for rajma, including it with warm ingredients; for the other two foods, I included the meal with rice cooked in a cooling ingredient and salad that combines or balances the rajma curry and rice for a nutritious and tasty meal.

Warm Rajma Curry
Quantity of rajma: approx. 125 gm
Soak rajma overnight in water, later pressure cook it in adequate quantity of water in medium heat for up to 7 pressure cooker whistles

Sauce:
Grind slices of 2 medium onions, one large tomato, approx. 8 garlic cloves, slices of adequate size of ginger root for pleasant ginger flavor and a cheese cube into smooth paste

Blend the sauce in 1 heapful tbsp. of warm ghee (clarified butter); when the sauce condenses to a little extent, add the cooked rajma with adequate quantity of water for curry, smidgen the curry with salt and 1/4 tsp. of turmeric powder, simmer the curry in low heat for approx. 5 mintues

Serving size: approx. 4

This rajma curry has gorgeous flavor mainly because of ghee and cheese.

Rice (jeera rice/cumin rice): I plain cooked rice, similar to the method of making pulao – blended cumin seeds in warm, any mild-flavour vegetable oil, added rice to it and cooked it in adequate quantity of water

Salad: mince of orange carrot

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