Tangy Rajma And Millet Bowl Recipe

About this recipe

A protein-packed bowl combining spicy kidney beans and nutty millet with a tangy twist. Perfect for a satisfying and nourishing dinner.

Ingredients

• Pcs Everest Rajma Masala 50g
• 500 Grms Bajra Atta Millets Atta 500 Grms
• - Baby Tomatoes
• loose Ginger
• 250g Green Chilli
• 100 g Yellow Mustard Seeds
• 50 g Cumin Powder
• 20 g Turmeric Powder
• 100 g Salt
• - Coriander Powder
• 1pc Watermelon

Instructions

1. 1. Wash and soak the rajma in water for at least 6 hours or overnight.
2. 2. Pressure cook the soaked rajma with water and a pinch of salt for 15 minutes until tender.
3. 3. Rinse and cook millet with 200 ml of water until soft and fluffy, then set aside.
4. 4. Heat oil in a pan and add mustard seeds; let them splutter for a few seconds.
5. 5. Add chopped onions, garlic, ginger, and green chilies to the pan and sauté until golden brown.
6. 6. Stir in the turmeric, cumin, and coriander powder, cooking until the spices are fragrant.
7. 7. Add finely chopped tomatoes and cook until the mixture becomes a thick paste.
8. 8. Mix the cooked rajma into the tomato base, seasoning with salt, and simmer for 5 minutes.
9. 9. Serve the seasoned rajma over the cooked millet in a bowl.
10. 10. Garnish with freshly chopped coriander leaves and a squeeze of lime for added tang.