Kosher Noodle And Bean Dinner Recipe

About this recipe

A hearty and flavorful noodle dish featuring red kidney beans, fresh vegetables, and a savory tomato base, perfect for a satisfying kosher dinner.

Ingredients

• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 100 g Celery
• 1 kg Rajdhani Red Rajma
• 1 ltr Real Fruit Power Tomato Juice
• 500 g + 400 g Yu 100% Whole Wheat Penne Pasta + 100% Whole Wheat Elbow Macaroni Pasta Combo
• 250 g Mirchi Powder (Bedagi)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil

Instructions

1. 1. Heat 2 tablespoons of Oleev Smart Vitafit Edibale Vegetable Oil in a large skillet over medium heat.
2. 2. Add 1/2 diced Sambar Onion Peeled, 1/2 diced Organically Grown Green Capsicum, and 1 cup chopped celery to the skillet. Sauté until the vegetables are softened, about 5 minutes.
3. 3. Stir in 1 teaspoon Mirchi Powder (Bedagi), 1/2 teaspoon Tata Sampann Pure Black Pepper Powder, and 2 teaspoons Tata Salt 2 In 1 Shakti Jar, cooking for another minute to toast the spices.
4. 4. Add 2 cups of dry noodles, 1 can of Rajdhani Red Rajma (drained and rinsed), and 3 cups of Real Fruit Power Tomato Juice to the skillet. Stir to combine.
5. 5. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, stirring occasionally, until the noodles are tender and the flavors are well combined.
6. 6. Serve hot for a complete meal.