Spiced Rajma And Rice Bowl Recipe

About this recipe

Dive into the flavors of a Spiced Rajma and Rice Bowl, a classic North Indian vegetarian dish that's both nutritious and satisfying. Rajma, or kidney beans, are cooked to perfection with aromatic spices, including cumin, turmeric, and chili powder, creating a rich and hearty base. Paired with fluffy rice, this dish is a complete meal that delivers 28g of protein and 15g of fiber, making it ideal for lunch. The cooking process is straightforward yet rewarding, as the beans absorb the vibrant spices, and the rice serves as the perfect accompaniment. Garnish with fresh coriander leaves for a bright finish, and enjoy this comforting bowl that satisfies both your taste buds and nutritional needs.

Ingredients

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

Instructions

1. 1. Wash the rajma thoroughly and soak them overnight in water for better cooking results.
2. 2. Drain and boil the rajma with fresh water until soft, ensuring they are cooked through but not mushy.
3. 3. Rinse the rice and cook it with water and a pinch of salt until fluffy and fully cooked.
4. 4. Heat oil in a pan and add cumin seeds, allowing them to sizzle and release their aroma.
5. 5. Add finely chopped onion, ginger, and garlic, sautéing until golden brown and fragrant.
6. 6. Stir in chopped tomatoes and cook until they break down into a soft paste, forming the base of the dish.
7. 7. Mix in turmeric powder, red chili powder, and salt, blending the spices evenly into the mixture.
8. 8. Add the cooked rajma to the pan and stir thoroughly to coat the beans in the spice mixture.
9. 9. Pour in water and simmer the rajma on medium heat, allowing the flavors to meld together.
10. 10. Adjust the seasoning and let the mixture thicken to your preferred consistency.
11. 11. Turn off the heat and garnish with freshly chopped coriander leaves for a burst of freshness.
12. 12. Serve the spiced rajma over a bed of cooked rice, ensuring each bowl has an even mix.