31 Dec Rajma Tawa Pulao | Mumbai Style Pulao
The combination of Rajma (Red Kidney bean) and Rice is top favourite of North Indians and Nepalis. In fact, Rajma Chawal is a staple food in Nepal. Rajma Tawa Pulao is a fusion of Rajma Chawal of the North and Tawa Pulao of the West India.
Tawa Pulao is a famous Mumbai street food. The street vendors cook veggies with pav bhaji masala and other spices in a huge tawa in which they cook Pav Bhaji and mix it with rice. That is the reason it’s called Tawa pulao. This pulao is quite prevalent in Mumbai and you can find it in in most pav bhaji outlets.
What is special about Tawa Pulao?
So what makes this Tawa Pulao so special you may ask. The answer lies in the fact that the vegetables maintain their crunchiness and the red kashmiri chilli powder lends an awesome red colour to the dish. Pav Bhaji masala is the key ingredient & a must in this recipe. That is what gives it a very typical street style flavour. It is interesting to watch how the street vendors make this pulao. They sauté the veggies as they do for Pav Bhaji, keep it on the sides of the tawa, bring a part of it in the centre of the tawa and mix it with cooked rice. The final output is the fusion of Pav Bhaji and Pulao. As we, home cooks, do not generally own such big tawa, we can make this in a frying pan. We still have the liberty to call it Tawa Pulao.
To make it healthier, I have used Rajma as the main ingredient. And also brown rice. However, you are free to use any rice of your choice. But a word of caution. Do not use Basmati Rice for this recipe. Because of its overwhelming flovour. You can even use left over rice. 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. In order to make Rajma keep the centre stage, I have added very few vegetables such as coloured bell peppers just to add colour and crunchiness to the dish. You can check for my recipes for other pulao here
Serve this healthy Rajma Tawa Pulao with any raita, papad and a green salad.
Rajma Tawa Pulao | Mumbai Style Pulao
- ½ cup rajma
- 1 cup cooked rice (I have used brown rice)
- 2 cloves, 2 black cardamoms and 1 bay leaf
- 1 tsp oil
- ½ cup thinly sliced onions
- 1 tsp ginger garlic paste
- ½ cup chopped tomatoes
- 2 tbsp each thinly sliced bell peppers (Red, Yellow, Green)
- 2 tsp Pav Bhaji masala
- 1 tsp garam masala / rajma masala
- 2 tsp Kashmiri chilli powder
- salt to taste
- Cook rice as per convenience. Make sure each grain is separate.
- Soak rajma overnight / 7 to 8 hrs.
- Cook with salt, 2 cloves, 2 black cardamoms and bay leaf. (cook as per convenience.
Instant pot / pressure cooker / steam cooker / direct boiling)
- Drain and keep aside.
- Heat a tsp oil in a pan and add onion and sauté till onions become translucent. Do not
- Add ginger garlic paste and sauté.
- After few minutes, add chopped tomatoes and cook covered till it becomes a paste.
- Add all dry spices and keep sautéing.
- Add thinly sliced bell peppers and drained Rajma. Sauté and cook covered for few minutes till the Rajma absorbs all flavours.
- Add the cooked rice and mix well.
- Garnish with chopped coriander and serve with any raita and papad.
- I have used Brown Rice for a healthier version. However, you can use any rice of your choice.
- Left over rice can also be used for this recipe.
- You can also add other vegetables, if you desire.
- Adjust the spice level as per your requirement.