Rajma Chawal + Bhandara + Kala Jamun + Ice cream

Today was another visit to SEAL ashram. Their numbers have increased to 400 people. As always, SEAL is an amazing experience and requires 2 days of continuous work and preparation. Very exhausting but  fulfilling. This time we arranged ice cream with kala jamun and this stole the show, everyone was smiling and happy, a sight to see!! Father was a pleasure to meet, he mentioned some touching stories of a HIV and skin TB child whom we met and was going for her 12th exam. Another story of a lady who had maggots eating the top of her head, whom even hospitals were not ready to admit due to a foul smell. SEAL rescuers cleaned all the maggots, took care of her for 7 months, she was fully healed, she remembered the city in which she lived and SEAL found her house and she returned back to her home. The work SEAL does, no one else does (or even come close to what they do) , they rock!! 

Ingredients

• Rice - 35 Kg
• Rajma - 30 Kg
• Onion - 20 Kg
• Tomato - 28 Kg + 30 Kg
• Potato - 40 Kg
• Soya - 2 Kg
• Pumpkin - 12 Kg
• Green Peas - 8 Kg
• Chilli Powder - 500 gms
• Jeera - 800 gms + 800 gms
• Badishep - 400 gms
• Dhaniya Powder - 1 Kg + 800 gms
• Amritsari Chole Masala - 600 gms
• Kasuri Methi - 800 gms + 200 gms
• Chillies - 1 Kg + 800 gms
• Ginger - 1 Kg + 800 gms
• Rai - 400 gms
• Aamchur powder - 400 gms
• Ajwain - 200 gms
• Kothmbir - 4 big
• Ghee - 3 Kg

Preparation

Rajma Chawal

• Soak Rajma in water for 12 hours
• In a vessel, heat water and add rajma, salt
• During cooking, remove froth that keeps collecting on top
• Make Tomato puree
• In another vessel, heat oil
• Add jeera and saute
• Add onions and saute. Keep stirring onions till onions become brown, keep adding oil as required
• Add tomato puree and saute
• Add salt, dhaniya powder, amritsari chole masala and saute
• Once oil starts separating, add water
• Add rajma and cook
• In another kadai, heat ghee, add ginger and chillies and saute
• Add above tadka to rajma and mix

Bhandara

• Boil potatoes, pumpkin and soya
• Grind dhaniya, badishep, jeera into coarse powder
• Heat oil in a vessel, add rai, jeera, ginger, chillies and saute
• Add tomato puree and saute
• Add dhaniya, badishep, jeera powder mixture and mix
• Add chilli powder, salt and mix
• Add green peas and mix
• Add kasuri methi and mix
• Add boiled potatoes, pumpkin and mix
• Add water to make the sabzi gravy liquidy
• Bring gravy to boil
• Add kothmbir and mix