Rice, Rajma & Vegetable (Single Bowl Meal)
This Rice, Rajma & Vegetable Single Bowl Meal is a wholesome, balanced one-pot dish that combines proteins, complex carbohydrates, and fiber. It is ideal for weight management as it provides sustained energy, keeps you full for longer, and is nutrient-dense. This dish is gluten-free, making it suitable for those with gluten sensitivities.
Nutrition Facts
Per serving
Energy
198 kcal
Protein
7 g
Carbs
33 g
Fat
4 g
Fiber
6 g
Ingredients
Rajmah, red
0.25 cup (50g)
Chopped Onion
0.5 medium cup (75g)
Chopped Tomato
1 small cup (100g)
Carrot
0.25 cup, chopped (50g)
Green Peas
0.5 small cup (50g)
Turmeric powder
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (2.5g)
Coriander Powder
0.5 tsp (1g)
Garam Masala
0.5 tsp (1.5g)
Common Salt
0.25 tsp (1.5g)
Mustard oil
2 tsp (10g)
Rice, raw, milled
0.25 cup (50g)
Broccoli
0.5 small cup floret (50g)
Garlic paste
1 tsp (5g)
Ginger Paste
1 tsp (5g)
Red chilli Powder
0.5 tsp (2.5g)
Plain Water
0.5 small cup (100g)
Black Pepper
0.5 tsp (1g)
Instructions
Preparation
Soak rajma (kidney beans) overnight in water. Drain and pressure cook with fresh water until soft (~4-5 whistles).
Cook rice with a pinch of salt and water. Keep it aside.
Cooking Steps
Step-1: Rajma Gravy:
Heat oil in a pan. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and cook until the raw smell disappears.
Add chopped tomatoes, turmeric powder, coriander powder, and red chili powder. Cook until the mixture becomes mushy and oil starts to separate.
Add the cooked rajma, water, garam masala, and salt. Mix well and simmer for 5 minutes. Set aside.
Step-2: Stir-Fried Vegetables:
In same pan add rest of the oil. Add the diced vegetables (carrots, green peas, and broccoli).
Stir-fry on medium heat for 3-4 minutes until the vegetables are slightly tender but still crunchy.
Season with salt and black pepper.
Step-3: Assembling the Bowl:
In a bowl, layer 1/2 cup cooked rice.
Top with 1/2 cup rajma gravy.
Add 1/2 cup stir-fried vegetables on the side.
Garnish with fresh coriander leaves.