Spiced Amaranth And Rajma Pilaf With Cashew Yogurt Sauce Recipe

About this recipe

A hearty high-protein dinner featuring nutty amaranth grains cooked with spiced rajma (red kidney beans) and served with a creamy cashew yogurt sauce. A unique take on Tamil Nadu flavors combined with international influences.

Ingredients

• 400G Chtoura Dark Red Kidney Beans
• 250g Green Chilli
• 150 Gms Cloves
• - Cardamom
• 100G Cashews
• 500 ml Water
• - Onion
• 250g Garlic
• 250g Ginger
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 250g Coriander
• 10G Salt
• 200 ml Sesame Oil
• 100g Greek Yogurt
• 1 kg Rice

Instructions

1. Step 1: Heat 1 tablespoon of oil in a large pan or rice cooker. Add cumin seeds, cinnamon stick, cloves, and cardamom pods. Sauté until aromatic.
2. Step 2: Add the chopped onions, garlic, ginger, and green chilies. Cook until the onions are golden brown.
3. Step 3: Stir in turmeric powder, coriander powder, and salt. Add tomatoes and cook until softened.
4. Step 4: Add the boiled red kidney beans and mix well with the spices.
5. Step 5: Rinse the amaranth grains well, then add them to the pan. Stir to coat the grains evenly with the spices.
6. Step 6: Pour in 300ml of water and cover the rice cooker or pan. Cook for 25-30 minutes until the amaranth grains are tender and fully cooked.
7. Step 7: Meanwhile, blend the soaked cashews with yogurt and a pinch of salt until creamy and smooth. Adjust consistency by adding a little water if needed.
8. Step 8: Serve the spiced amaranth and rajma pilaf on plates, garnished with fresh coriander leaves. Drizzle the cashew yogurt sauce on top or serve on the side.