Makes: 5 cups beans and 6 cups rice

Serving Size: ¾ cup beans and 1 cup rice

Serves: 6

Pre-preparation time: 6 – 8 hours

Preparation time: 20 mins

Cooking time: 40 mins

Ingredients

• 1 cup uncooked rajma [kidney beans; soak for 6 – 8 hours]
• 1 cup uncooked rice [soak for 20 minutes]
• 1 cup fresh corn [from cob] or sweet corn kernels
• 1 large capsicum, chopped finely
• 4 small bulbs of spring onion, sliced into rings
• 1/3 cup greens of spring onion, chopped finely
• 2 medium tomatoes
• 1 large onion, chopped finely
• ½ tsp red chilli powder
• 2 – 3 garlic cloves, chopped finely
• 2 dry red chillies, broken
• 9 tbsp readymade salsa
• 9 tbsp sour cream
• Salt as per taste
• 2 tbsp oil

Preparation method

1. Cook the rice in boiling water. Strain and spread on a plate to cool.
2. Pressure-cook the rajma with 3 cups of water, dry red chillies, garlic and 1 tsp salt for 5 – 6 whistles.
3. Pressure-cook the corn for 5 – 6 whistles. Strain and set aside.
4. Blanch the tomatoes in boiling water for 5 minutes. Strain and cool. Peel the skins; chop finely.
5. Heat 1 tbsp oil. Sauté onions for 2 minutes. Add the chili powder, ½ tsp salt and tomatoes. Sauté for 7 – 8 minutes, until mixture starts leaving the sides of the pan.
6. Add cooked rajma, along with the water it was cooked in to the onion mixture. Cook for 3 minutes; add salt as per taste and water as required to achieve desired consistency. Keep aside.
7. Heat 1 tbsp oil in another pan and sauté the capsicum for 1 minute. Add ½ tsp salt and sauté for another minute.
8. Add the sliced spring onions; sauté for 1 minute.
9. Add the spring onion greens along with the corn; sauté for 2 minutes.
10. Add the cooked rice and mix well. Add salt as per taste.
11. To serve [for one person], place 1 cup rice in a bowl and pour ¾ cup rajma over it. Top with 1½ tbsp sour cream and then 1½ tbsp salsa.

Complete your plate with a glass of spicy buttermilk.

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