One-Pot Rajma Rice with Yogurt Salad

Ingredients

• 1 tsp ghee
• 1 tsp rai jeera (mustard and cumin seeds) (Source does not specify the proportions of mustard and cumin.)
• 8 curry leaves (Source gives a range of 7–8 leaves.)
• 1 tsp ginger garlic paste
• 1 onion (Finely chopped.)
• 1 tomato (Made into paste.)
• red chilli powder (Amount not specified.)
• turmeric powder (Amount not specified.)
• coriander powder (Amount not specified.)
• garam masala (Amount not specified.)
• salt (To taste.)
• 1 cup boiled rajma (kidney beans)
• 1 cup rice (Washed; source does not specify dry or cooked measurement.)
• 2 cup water
• Greek yogurt (Amount not specified.)
• 1 cucumber (Sliced.)
• 1 carrot (Sliced.)
• salt (For the salad; amount not specified.)
• jeera powder (ground cumin) (Amount not specified.)

Steps

1. 1

   Heat the ghee in a pan over medium heat.

2. 2

   Add the rai jeera and let it crackle.

3. 3

   Add the curry leaves and ginger garlic paste, then sauté.

4. 4

   Add the finely chopped onion and cook until soft.

5. 5

   Add the tomato paste and cook it well.

6. 6

   Mix in the red chilli powder, turmeric powder, coriander powder, garam masala, and salt to taste.

7. 7

   Add the boiled rajma, washed rice, and water.

8. 8

   Cover the pan and cook until the rice is done. The source does not give a cooking time or heat level for this stage.

9. 9

   In a bowl, combine the Greek yogurt, sliced cucumber, sliced carrot, salt, and jeera powder.

10. 10

    Serve the rajma rice with the yogurt salad on the side.

Notes

The source does not specify amounts for the spices, salt, Greek yogurt, or salad seasoning, nor give a rice-cooking time. It reports approximate per-serving macros of 420–450 kcal, 16–18 g protein, 65–70 g carbs, 9–10 g fiber, and about 10–12 g fat. The rice measurement is listed as 1 cup but the source does not clarify whether it is measured dry or cooked.

Nutrition per serving

• main
• vegetarian
• one-pot
• rice
• Indian
• weeknight
• easy