Rajma Chawal Buddha Bowl

Ingredients

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• Brown Rice Brown Rice 180g 1 cup
• Water Water 250ml 2 cups
• Kidney Beans Kidney Beans 180g 1 cup
• Yellow Onion Brown Onion 2 2
• Garlic Paste Garlic Paste 1 tbsp 1 tbsp
• Sunflower Oil Sunflower Oil 2 tbsp 2 tbsp
• Ground Turmeric Ground Turmeric 1/4 tsp 1/4 tsp
• Ground Cilantro Ground Coriander 1 tsp 1 tsp
• Hot Chili Powder Hot Chilli Powder 1/4 tsp 1/4 tsp
• Tofu Tofu 250g 1 cup
• Soy Sauce Soy Sauce 1 tbsp 1 tbsp
• Sunflower Oil Sunflower Oil 1 tbsp 1 tbsp
• Table Salt Table Salt to taste to taste
• Carrot Carrot 1 1
• Black Sesame Seeds Black Sesame Seeds 1 tbsp 1 tbsp
• Lettuce Lettuce 100g 5 leaves

Instructions

1. 1.For Rajma - Soak beans overnight. Next day place the kidney beans in pressure cooker with enough water to cover. Add salt. Close the lid of pressure cooker and let it cook under pressure till 5-6 whistles. Finely chop onions and heat 2 tbsps oil in a pan. Add onion and garlic paste ,sauté till onion turns golden brown. Add coriander (cilantro), red chilli powder, turmeric and salt. Add cooked kidney beans and mix well. Cook till the gravy turns thick/dry.
2. 2.For Rice - Boil the water. Add brown rice to the boiling water and reduce the heat to simmer. Cover pot with the lid and let it cook for next 30-35 minutes. Turn off the heat, do not remove the lid, letting the rice sit for 10 minutes to absorb the moisture.
3. 3.For Tofu - cut tofu into small cubes. Heat a large pan over medium flame. Put 2 Tbsp oil into pan, add tofu cubes and cook until light brown. Add soy sauce, toss to coat and cook for another 2-3 minutes. Then remove the tofu from the heat and keep it aside on a plate.
4. 4.Chop carrot. Place lettuce leaves, carrots, kidney bean curry ( Rajma Masala), brown rice and tofu into a bowl.
5. 5. Garnish with sriracha chilli sauce (optional) and black sesame seeds.

Nutritional Information

• Calories:
  1000
• Fat:
  51g
• Sodium:
  339mg
• Carbs:
  100g
• Sugar:
  12g
• Protein:
  45g