Foxtail Millet & Rajma Masala
This Foxtail Millet & Rajma Masala Bowl is a wholesome, protein-packed dish that combines the nutty flavor of foxtail millet with the earthy taste of kidney beans (rajma) in a dry, thick masala base. It’s perfect as a standalone meal or paired with salad or raita. This recipe is high in protein and fiber, making it suitable for weight management, diabetes-friendly diets, and those looking for a filling, nutritious meal.
Nutrition Facts
Per serving
Energy
232 kcal
Protein
10 g
Carbs
37 g
Fat
4 g
Fiber
9 g
Ingredients
Foxtail Millet (Raw)
0.25 cup (50g)
Rajmah, red
0.25 cup (50g)
Chopped Onion
0.5 medium cup (80g)
Chopped Tomato
1 small cup (100g)
Garlic paste
0.5 tsp (2.5g)
Chopped Green Chilli
2 tsp (4g)
Olive Oil
1 tsp (5g)
Garam Masala
1 tsp (3g)
Turmeric powder
0.25 tsp (1.25g)
Coriander Powder
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Ginger Paste
0.5 tsp (2.5g)
Cumin Powder
0.5 tsp (1g)
Kasuri Methi
0.5 tsp (2.5g)
Plain Water
0.5 small cup (100g)
Cumin seeds
0.5 tsp (2g)
Red chilli Powder
0.25 tsp (1.25g)
Instructions
Preparation
Soak the Rajma in water for overnight. Drain and rinse before cooking.
Pressure cook the soaked rajma with water for 2-3 whistles or until soft (but not mushy). Drain any excess water and set aside.
Wash the millet, cook with water and a pinch of salt. Bring to a boil, until the millet is cooked (about 10-12 minutes). Fluff with a fork.
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add minced garlic, grated ginger, and green chili (if using). Sauté for 1 minute until aromatic.
Add chopped onions and sauté until golden brown.
Stir in the tomato puree and cook for 4-5 minutes until the oil separates from the masala.
Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another 2 minutes.
Add the cooked rajma to the pan and mix well, ensuring it's coated in the masala.
Cook on medium heat for 5-7 minutes, stirring occasionally, until the masala becomes thick and dry.
Crush kasuri methi between your palms and add it to the rajma mixture. Sprinkle garam masala and give it a final mix.
In a serving bowl, add a layer of cooked foxtail millet and top with the rajma masala. Garnish with fresh coriander leaves.