The combination of Rajma 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.
Course Main Course
Cuisine Indian
Keyword Rajma, red beans, tawa, pulao, healthy, bell peppers,
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
soaking time 12 hourshours
Total Time 12 hourshours30 minutesminutes
Servings 4people
Author Rama G
Ingredients
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
Instructions
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 brown.
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.