Tangy Rajma Rice Bowl Recipe

About this recipe

A wholesome, tangy rajma rice bowl bursting with flavors, perfect for a satisfying and nutritious lunch.

Ingredients

• - Rajah Jeera Whole Cumin Seeds
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Schwartz Coriander Leaf Jar
• 100 G Jumbo Garlic 100g
• - Biona Organic Whole Cherry Tomatoes
• NaN Laila Basmati Rice
• - Sapna Ginger Garlic Paste 1kg
• 1 L Crisp N Dry Oil
• - Natco Garam Masala
• 750 G Top-Op Table Salt Drums

Instructions

1. 1. Rinse and soak the rajma overnight, then pressure cook until tender.
2. 2. Rinse the basmati rice and cook it in boiling water until fluffy.
3. 3. Finely chop tomatoes, onions, garlic, and ginger for the masala base.
4. 4. Heat oil in a pan, sauté onions until golden and fragrant.
5. 5. Add ginger and garlic, cooking until the raw smell disappears.
6. 6. Stir in chopped tomatoes and cook until the mixture turns into a thick paste.
7. 7. Mix in cumin, coriander, chili, turmeric powders, and salt, cooking briefly.
8. 8. Add the cooked rajma and simmer for 10 minutes to allow flavors to meld.
9. 9. Garnish with freshly chopped coriander leaves for added aroma.
10. 10. Serve the tangy rajma over the cooked basmati rice in a bowl.