indian

Himachali Rajma Madra with Jeera Rice

Name: Himachali Rajma Madra with Jeera Rice
Yield: 1 serving
Cuisine: indian
Ingredients: 195 g cooked kidney beans; 150 g cooked basmati rice; 127 g plain yogurt; 10 g ghee; 2 g cumin seeds; 7 g ginger, grated; 6 g garlic, minced; 3 g ground coriander; 1 g ground turmeric; 2 g salt

This simmered dish pairs cooked basmati rice with cooked kidney beans, plain yogurt and ghee. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Gluten free Heart friendly

Set your calorie target 650 kcal

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Estimated macros per portion

28 g Protein

100 g Carbohydrates

17 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

195g cooked kidney beans 248 kcal
150g cooked basmati rice 195 kcal
127g plain yogurt 77 kcal
10g ghee 88 kcal
2g cumin seeds 8 kcal
7g ginger, grated 6 kcal
6g garlic, minced 9 kcal
3g ground coriander 9 kcal
1g ground turmeric 3 kcal
2g salt 0 kcal

Cooking instructions

cooked basmati ricegheecumin seedssalt
Make jeera rice: heat half the ghee in a pot, add cumin seeds, then add cooked rice and salt; toss and keep warm.
gheegingergarlic
Build madra base: in a pan heat remaining ghee; add ginger and garlic; cook 30 seconds.
cooked kidney beans
Simmer beans: add cooked kidney beans and a splash of water; simmer 5 minutes.
plain yogurtground corianderground turmericsalt
Enrich: lower heat and stir in yogurt gradually; add ground coriander, turmeric, and salt; simmer gently until creamy (do not boil hard).
cooked basmati rice
Serve: spoon rajma madra over jeera rice.