Rice Bowl With Rajma Recipe

Name: Rice Bowl With Rajma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: kidney bean, 2 bowl; baking soda, 1/4 tea spoon; tomatoes, 8; green chili, 5; coriander leaves, 2 spoon; oil, 2 table spoon; cumin seed, 1 tea spoon; turmeric powder, 1/2 tea spoon; salt, 1 spoon; rice, 1 bowl

Servings: persons

kidney bean, 2 bowl
baking soda, 1/4 tea spoon
tomatoes, 8
green chili, 5
coriander leaves, 2 spoon
oil, 2 table spoon
cumin seed, 1 tea spoon
turmeric powder, 1/2 tea spoon
salt, 1 spoon
rice, 1 bowl

1
Wash kidney beans and soak them overnight.
2
Add baking soda and cook them in cooker on medium flame.
3
Make paste with tomatos and green chillis.
4
In a pan add oil after heating add cumin seeds, asafotida, turmeric power. Roast the spices.
5
After rosting add tomato paste and roast it untill oil starts to leave pan.
6
Now add boiled kidney beans and mix it in tomato paste.
7
Add salt and coriander leaves.
8
Soak rice in for 30 minutes in 2.5 bowl water.
9
Cook them in cooker till one whistle on high flame.
10
In a big bowl add rice and make a space in center of bowl. Keep it for 30 minutes.
11
After 30 minutes fill the space with cooked kidney beans.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: kidney bean, 2 bowl, baking soda, 1/4 tea spoon, tomatoes, 8, green chili, 5, and more.

Yes, Rice Bowl With Rajma falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Bowl With Rajma

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