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Rajma and chole are staple legumes in Indian cuisine, loved for their comforting taste and high nutritional value. They are naturally rich in protein, iron, folate, and fiber — all essential nutrients during pregnancy. Protein supports fetal growth, iron helps prevent anemia, and fiber aids digestion and keeps blood sugar stable.
Brown rice, with its intact bran layer, provides slow-release carbohydrates, magnesium, and additional fiber, making it a healthier option compared to white rice. The combination of legumes and whole grains creates a complete protein profile, ensuring better nourishment for both mother and baby.
The dish is gently spiced with onions, tomatoes, ginger, and garlic, making it flavorful yet not heavy. It works beautifully as a main meal for lunch or dinner, paired with a bowl of salad or curd for added balance.
Cook Legumes: Pressure cook soaked rajma or chole with 3 cups water and a pinch of salt for 4–5 whistles, until soft. Drain and keep aside.
Make Gravy: Heat oil in a pan. Add onion and sauté until golden. Add ginger-garlic paste and cook for 1 minute.
Add tomato puree, turmeric, chilli powder, and coriander powder. Cook until oil separates.
Add boiled rajma/chole, salt, and 1 cup water. Simmer for 10–12 minutes. Sprinkle garam masala and mix well.
Cook Brown Rice: Wash rice, add to a pan with water and salt. Cook covered until soft (about 25–30 minutes).
Serve rajma/chole hot with brown rice, garnished with coriander leaves.
Both are excellent. Rajma has slightly more iron, while chole has more folate. You can alternate between them.
Yes, rinse well to remove excess sodium before using.
Brown rice provides more fiber and nutrients, but you can use hand-pounded or semi-polished rice as alternatives.
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