This North-Indian favourite is a comfort food for millions. I'm sure everyone has their own version of this classic however, here I’m sharing a simple way to elevate the nutrient content while maintaining its deliciousness and still having an all-you-can-eat complete meal. Just notice the ingredients and proportions while recreating your own version.
Ingredients
makes for 4
Rajma/ Kidney Beans – 1 cup
Sabut Masoor/ Indian brown lentils – 1/2 cup
Brown rice – 1 cup
Quinoa – 1 cup
Onions – 3, thinly sliced
Tomatoes – 3, pureed
Ginger Garlic paste – 1 tbsp
Green Chilies – 1 big or 2 small, chopped
Fresh coriander – chopped
Lemon juice – 1 lemon
Mustard Oil – 1 tbsp
Ghee/ Olive Oil – 1 tbsp
Indian spices & some rajma masala
Recipe
For the Rajma
Wash and soak the rajma and masoor overnight.
Throw away the water next day and wash it with fresh water.
Pressure cook on slow flame with 4 cups of water, salt and garam masala for 30 minutes
In a pan, heat up the mustard oil, add a pinch of asafoetida and a tsp of cumin seeds
Let the jeera seeds crackle lightly then add the sliced onion, cook on low flame till soft and lightly golden
Add the tomato puree, green chilies, ginger garlic paste; along with red chilli powder, coriander powder, cumin powder, rajma masala and a little salt (remember we put salt in the rajma as well). Cook it on low flame till the masala is nicely cooked.
Now add this masala to the boiled rajma in the pressure cooker and cook for 2-3 more whistles in the pressure cooker. Adjust water and salt to your taste.
Add a pinch of garam masala, lemon juice and chopped coriander before serving
For the Rice
Mix the brown rice and quinoa in a bowl.
Wash nicely 3 times and soak it for 2-3 hours.
Pressure cook with 4 cups of water, salt to taste and ghee for 3-4 whistles.
Let it rest in the pressure cooked for 20-30 minutes, then open & serve
Kachumber, an Indian salad goes best with Rajma chawal, with a glass of chaas!
For the Kachumber
Tomatoes, Cucumbers, Beetroot, Onions – 2 each, equal proportions
Green chilies – finely chopped, as spicy as you like
Lemon Juice – 1
Fresh mint and coriander – handful, finely chopped
Pink Salt – to taste
Cumin/ Jeera powder – pinch
Chop and mix everything up, keep it nice and cold till served
Viola!
You have a super nutritious healthy lunch rich in complex carbs and high in proteins. A huge portion of salad adds in the vitamins and phytonutrients, while balancing you diet.
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