Rajma Khichdi
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Ingredients
- 200 g basmati rice
- 400 g kidney beans, drained and rinsed
- 1 onion, finely chopped
- 3 garlic cloves
- 10 g fresh ginger, grated
- 1 tsp cumin seeds
- 1 bay leaves
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 372 kcal
- Protein
- 13 g
- Carbohydrate
- 58.5 g
- of which sugars
- 2.8 g
- Fat
- 7.9 g
- of which saturates
- 0.8 g
- Fibre
- 8.1 g
- Salt
- 0.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice.
- 2
Heat the vegetable oil in a pan and fry the cumin seeds and bay leaf for 30 seconds, then add the onion and cook for 7 minutes until soft.
- 3
Add the garlic and ginger and cook for 1 minute, then stir in the ground turmeric.
- 4
Add the rice and kidney beans and 600ml water, bring to the boil, then cover and simmer over low heat for 18 minutes until the rice is soft.
- 5
Season to taste and scatter with the chopped coriander before serving hot.
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