Here's a delicious recipe for Rajma

Prepare the Rice and Rajma:
Rinse the basmati rice and Rajma separately under cold water until the water runs clear.
Soak basmati for 1 hour and Rajma overnight, then drain the water.
Cook the Spices:
In a large pot, heat the oil over medium heat. Add the cumin seeds and let them splutter.
Add the sliced onions and sauté until golden brown.
Add Aromatics:
Stir in the ginger-garlic paste and green chilies. Cook for another minute until fragrant.
Mix in the Rajma and Rice:
Add the soaked and drained rajma and basmati rice to the pot. Stir gently to combine with the spices.
Add Water and Dill:
Pour in the water and add salt to taste. Bring to a boil, then reduce the heat to low.
Add the chopped dill leaves, tomatoes, and stir gently.
Cook:
Cover the pot and simmer for about 15-20 minutes, or until the rice and rajma are cooked and the water is absorbed.
Fluff and Serve:
Remove from heat and let it rest for 5 minutes before fluffing with a fork.
Garnish with fresh coriander leaves if desired.

Serve the rajma chawal one-pot dish hot with vegan yogurt or a side salad for a complete meal. Enjoy!

Protein: High in protein due to kidney beans.
Fiber: Good source of dietary fiber, aiding digestion.
Vitamins and Minerals: Contains iron, potassium, and various vitamins from the spices and tomatoes.
Carbohydrates: Provides a good amount of carbohydrates from rice.

Overall, Rajma Chawal is nutritious, filling, and a comfort food for many!

One pot Rajma Chawal