Spiced Rajma And Amaranth Bowl Recipe

About this recipe

A hearty and flavorful bowl combining protein-rich rajma with nutty amaranth, infused with aromatic Indian spices for a satisfying lunch.

Ingredients

• Pcs Everest Rajma Masala 50g
• 50G Grain Storm Amaranth Sour Cream Crisps (50g)
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 100 g Jeera
• 100 g Dhaniya Powder
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Salt
• 100G Oleo
• 1pc Watermelon
• - Coriander Powder

Instructions

1. 1. Wash and soak the rajma in water overnight or for at least 8 hours.
2. 2. Cook the soaked rajma in a pressure cooker with water and a pinch of salt until tender.
3. 3. Rinse the amaranth under running water and cook it in a pot with 2 cups of water until it turns fluffy.
4. 4. Heat cooking oil in a pan and add cumin seeds, letting them sizzle for a few seconds.
5. 5. Add finely chopped onion, garlic, and ginger to the pan and sauté until golden brown.
6. 6. Stir in the chopped tomatoes and cook until they soften and release their juices.
7. 7. Mix in ground coriander, turmeric powder, red chili powder, and salt, cooking for 1-2 minutes.
8. 8. Add the cooked rajma to the pan and stir well to coat with the spices.
9. 9. Simmer the mixture for 5 minutes, adding water as needed for desired consistency.
10. 10. Serve the spiced rajma over the cooked amaranth in a bowl, garnished with fresh cilantro.