Rajma Brown Rice Recipe (Low Salt Rajma Chawal)

Ingredients

• 1/2 cup rajma (kidney beans)
• 3 cups soaked and cooked brown rice
• 1 1/2 tsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 1/2 cup sliced onions
• 1/2 tsp ginger-garlic (adrak-lehsun) paste
• 1/2 cup chopped tomato
• 1/4 tsp haldi powder (turmeric powder)
• 1/2 tsp red chilli powder
• 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/8 tsp salt (namak)

Steps

1. To make rajma brown rice, soak the rajma in enough water in a deep bowl for 8 hours. Drain well and keep aside.
2. Heat the oil in a pressure cooker and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
3. Add the onions and ginger-garlic paste and sauté on a medium flame for 2 to 3 minutes.
4. Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
5. Add the rajma and 1 cup of water, mix well and pressure cook for 4 whistles.
6. Allow the steam to escape before opening the lid.
7. Add the cooked brown rice, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
8. Serve the rajma brown rice hot.