Spiced Rajma Rice Bowl Recipe

Indian cuisine · 260 calories

Spiced Rajma Rice Bowl recipe

About this recipe

The Spiced Rajma Rice Bowl is a perfect dinner choice for those seeking comfort and nutrition in a single dish. Inspired by Indian flavors, this bowl combines tender kidney beans cooked in a rich and aromatic blend of spices with perfectly cooked fluffy rice. The rajma delivers a hefty dose of protein, while the rice provides energy-boosting carbohydrates, making this meal both satisfying and nourishing. Preparing the dish is straightforward, with minimal prep and cooking time, perfect for busy evenings. The warm and hearty textures, combined with the vibrant spice profile, ensure a delightful dining experience that stays true to traditional Delhi-style cuisine. Serve it garnished with fresh coriander for an added burst of flavor and enjoy a wholesome dinner that's both flavorful and healthy.

Ingredients

  • 20 g Turmeric Powder
  • 500G Rajma Kabra Regular
  • 1 kg Rice
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • 100 g Garlic - Single Clove
  • loose Ginger
  • medium Chilli Green Long
  • 50 g Everest Cumin Powder
  • - Red Chilli Powder
  • 100 g Catch Super Garam Masala
  • 200 ml Mustard Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse and soak rajma for 8 hours or overnight to prepare for cooking.
  2. 2. Cook soaked rajma in a pressure cooker with water and a pinch of salt until tender.
  3. 3. Wash and cook rice in a pot with water and a pinch of salt until fluffy, then set aside.
  4. 4. Heat oil in a pan and sauté finely chopped onions until golden brown.
  5. 5. Add minced garlic, ginger, and green chili to the onions and sauté until aromatic.
  6. 6. Stir in chopped tomatoes and cook until soft, forming a thick base for the spices.
  7. 7. Add coriander powder, cumin powder, turmeric, red chili powder, and garam masala, mixing thoroughly.
  8. 8. Combine the cooked rajma with the spiced tomato mixture, stirring evenly.
  9. 9. Simmer for 5-7 minutes, allowing the flavors to meld and thicken slightly.
  10. 10. Adjust salt and garnish the rajma mixture with chopped fresh coriander leaves.
  11. 11. Plate the cooked rice in a bowl and generously ladle the spiced rajma on top.
  12. 12. Serve warm, optionally garnished with additional coriander or a side of lemon wedges.