Rajma Millet Pulav

20 Apr Rajma Millet Pulav

As the name suggests, Rajma Millet Pulav is a variation of Rajma Chawal with Sama Millet.

Rajma, the Kidney bean, was brought to the Indian Sub continent from Mexico. Though its not of South Asian origin, it’s a staple food in Nepal. Rajma Chawal, is a popular dish in North India and Nepal. . This combination of Rajma and Rice is top favourite of North Indians and Nepalis. Some of the best Rajma is said to be grown in Nepal and Jammu regions. The ones grown in Jammu region are smaller in size than most Rajma grown in plains and have a slightly sweetish taste. Rajma is full of potassium, magnesium, iron and protein and hence is a good meat substitute for vegetarians.

Here’s Rajma Millet Pulav replacing the rice with Little millet, Sama.

Ingredients:

1. ½ cup Rajma soaked overnight / 7 to 8 hrs
2. 1 cup Sama (Little Millet washed and drained)
3. ½ cup chopped onion
4. ½ cup chopped tomatoes
5. 1 tsp ginger garlic paste
6. 1 tsp Rajma masala / garam masala
7. 1 tsp kashmiri chilli powder
8. 1 tsp Dhania powder
9. 1 tsp roasted cumin powder
10. 4 cloves, 4 cinnamon sticks, 2 Black cardamom
11. Chopped coriander and pudina leaves
12. Salt to taste

Parboil ½ cup Rajma (soaked overnight) and marinate for 2 hrs with 1 tsp each (ginger garlic paste, rajma masala, chilli powder, dhania powder, cumin powder) and ½ tsp salt.

In a pressure pan / cooker, layer as follows:

1. Spread 3 tsp oil in the base
2. 4 cloves, 4 cinnamon sticks, 2 Black cardamom
3. Onion on one side and Tomato on the other side
4. Half marinated rajma, pudina and coriander
5. 1 cup washed and drained Sama, ½ tsp salt
6. Balance marinated rajma, pudina and coriander

Pour 1 cup water (including the reserved water from boiled Rajma) around, without disturbing the layers. Close the lid with the whistle on. Cook on high for 3 whistles. Let pressure settle.

Open cooker and fluff up.

English: Little Millet