Rajma Pulav – a delicious one pot meal has me in smiles. Smiles not because of the onion prices have dropped a bit,but smiles because the husband who’s a staunch Anti-Rajma campaigner asked for second helpings !!
Yay… I found a way to serve Rajma in a pure form (rather than sneak them in Rajma Pepper Quesedillas , the Mexican Baleadas Honduras or Multigrain Adai or the favourite Galoti Kebab, of course the fresh Rajma Sundal is quite welcome, but well, during Navratri).
Some time ago, I also used fresh Rajma that my friend had sent over in these delicious GF / Vegan Rajma Sweet Potato Tikkis which were also well received.
So, all in all we have another Rajma (Kidney bean) dish that can go to the meal rotation.
But as I had a worthy winner in persuading the better half to eat Rajma in a delicious form, I shall definitely be looking at making this dish again.
Do try this nutrition packed version and let me know how you liked it.
Kabuli Channa pulao (GF, Vegan)
Menthye Bataani Bhath (fenugreek leaves + peas aromatic rice – karnataka speciality)
Prep time – 15 mins. Soak time : overnight. Cook time – 20 mins+15 mins
Serves – 3~4 generously
PIN FOR LATER
What you need:
Kidney beans / Rajma – 1 cup (soaked and cooked overnight to soft but not mushy texture) ; if using canned beans, be sure to rinse thoroughly.
Basmati rice – 1.5 cups
salt – to taste
Mint and coriander leaves – a handful each
turmeric – 1/8 tsp
Dry masala powders : Coriander powder 1 TBSP, Red Chilli powder 1 tsp
Tomato – 1 medium – juilenned
Onion – 1 small – sliced thin
Garlic pods – 2 (minced fine)
Oil – 1 TBSP
Ghee – 1 tsp (skip for vegan version or replace it with 1 tsp oil or vegan butter)
Whole masala / spices :
bay leaf 2 nos, green elaichi / cardamom 1 no,
Shahjeera – 1 tsp, large cardamom / Badi Elaichi – 1 no. (optional)
Masala paste (Optional)
Onion – 1 large
Garlic pods -2 -3
Ginger – 1/2 tsp
Cashews soaked in warm water – 6 to 8 nos. (opt. but recommended)
Check out this video embedded below for the method