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Healthy Rice Recipe

 healthy rice reciepe

 

Rajma Chawal is one of the most relished main course meals of North Indians; however, many of us avoid this combo thinking the rice content will make us gain weight. But did you know the combination of beans and rice makes for complete protein? Both foods when eaten together release all essential amino acids present in protein, which separately they lack.

On the off chance that you are on your weight reduction venture, at that point swap white rice with darker rice as it will give you not so much fat but rather more niacin. Be that as it may, don't totally jettison the well known rajma-chawal, channe-chawal, dal-chawal combos for lunch as all vegetables or beans contain great measure of protein thus darker rice. When served together, both nourishment classifications cofactor one another.

 

Additionally? This nourishment combo gives you 40-half of your day by day dietary fiber needs, helping keep your insides smooth, diminishing clogging, and bringing down your blood cholesterol levels.

 

Other than protein and fiber, vegetables/beans come stuffed with a plenty of minerals, calcium and iron. These are low-glycemic-file nourishment and keep you full for more.

 

 

INGREDIENTS

  1. 1 cup of rajma / red kidney beans
  2. 1 cup of rice, cooked
  3. 1 large onion, sliced thin
  4. 1 tomato, sliced
  5. ½ tsp of cumin / jeera
  6. 1" piece of Indian cinnamon, powdered
  7. 1" piece of ginger, grated
  8. 2-3 green chillies, chopped (or ¾ tsp red chilli powder)
  9. ¼ tsp of turmeric powder
  10. 1 tbsp of coriander powder
  11. 1 tsp of amchur (dried mango powder) or use a little tamarind as a substitute
  12. 1 tsp of chaat masala
  13. 2 tbsp of oil
  14. Salt to taste

 

INSTRUCTIONS

  1. Soak the rajma (kidney beans) for at least 8 hours or overnight. Pressure cook for 5-6 whistles until soft yet not mushy. Set aside.
  2. Heat oil and add the cumin seeds. When they sizzle and begin to change colour, add the onions. When they turn pink, add the powdered cinnamon, ginger, and green chillies. Fry for 2-3 mins.
  3. Then add the coriander powder, amchur or tamarind, and turmeric. Mix well and cook for another 3-4 mins. My onion-masala mixture is red because I used red chilli powder instead of green chillies.
  4. Add the cooked rajma along with the water used to cook it in and the sliced tomato. Mix well and let simmer for 5 mins.
  5. When the gravy thickens a bit, add the chaat masala and salt. Mix well, bring to boil again and turn off heat.
  6. Add cooked rice and mix gently.
  7. Garnish with chopped coriander leaves (cilantro) and serve warm with some plain yogurt.



 08/01/2020  mayuresh sawant

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