Hearty Rajma And Millet Bowl Recipe

Indian cuisine · 401 calories

Hearty Rajma and Millet Bowl recipe

About this recipe

The Hearty Rajma and Millet Bowl is a nourishing Indian lunch recipe that combines the earthy flavors of kidney beans and millet with traditional spices. Rajma brings a soft, creamy texture and is packed with protein, while millet adds a wholesome grain element to balance the dish. With aromatic cumin seeds and a richly spiced tomato-onion base, every bite is a harmonious blend of comfort and nutrition. This dish is perfect for a post-workout meal or to fuel a busy day, offering 28g of protein and 729 calories per serving. It's quick to prepare within 50 minutes and ideal for batch cooking, making it a versatile addition to your meal rotation. Garnished with fresh coriander, the bowl is as visually appealing as it is delicious.

Ingredients

  • 500G Rajma Kabra Regular
  • 300 G Millet Sattu Regular
  • 500 g Desi Tomato (Tamatar)
  • - Onion-250 Gms
  • 100 g Garlic - Single Clove
  • loose Ginger
  • medium Chilli Green Long
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Soak the rajma overnight and cook them in a pressure cooker until soft, about 15 minutes.
  2. 2. Rinse and cook the millet in a pot with water and a pinch of salt, until fluffy, about 10 minutes.
  3. 3. Heat oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
  4. 4. Finely chop onions, garlic, ginger, and green chilies, then add them to the pan and sauté until golden-brown.
  5. 5. Dice tomatoes and toss them into the pan, cooking until they soften and form a thick base.
  6. 6. Stir in turmeric powder, red chili powder, coriander powder, and salt, mixing well with the tomato-onion mixture.
  7. 7. Add the cooked rajma along with a splash of water, simmering for 10 minutes to meld the flavors.
  8. 8. Serve the rajma mixture over the cooked millet in a bowl for a balanced meal.
  9. 9. Garnish generously with freshly chopped coriander leaves for a burst of freshness.