Recipe: Indian Burrito Bowl
You can never question a Punjabi’s love for Rajma chawal. I can eat rajma rice all day, everyday. And I am yet to taste a plate of badly made rajma rice. Also, I am never careful of what I wish for.
Anyhoo there are people in my life who do object eating rajma every day and my love for them keeps me on my toes and gets me to try new things so that they don’t get bored. Last weekend I decided to experiment with the love of my life- Rajma Rice and made quick and simple Burrito bowls that are made up of everything Indian and seasonal. Trust me they can’t get more Indian than this (Or maybe they can with a serious drizzle of ghee?)
Since the recipe is so quick, healthy and delicious; I can have this every day too. 😛
This recipe perfectly brings together different flavours and has a healthy mix of seasonal foods. While the rice adds the aroma and the spice, the hung curd adds the creamy texture with hints of garlic, the corn- you can literally feel the sweetness and the juices flowing in your mouth, the crunchiness of the veggies makes it all worth biting into, and all this drizzled with lemon juice. The rajma? It’s at the heart of this meal and needs no explanation. I think I need to make another bowl now.
2 cups cooked rice (cook it with tomato puree and red chilies)
1 cup boiled rajma
2-3 Garlic pieces- minced
1 small Onion
1 small Carrot (You can add any vegetable of your choice, just ensure that you keep it crunchy)
Juice of 1 lemon
3-4 tbsps Hung Curd
- Heat oil in a pan and add the minced garlic to it.
- Once the raw smell of garlic disappears, add the onions, cook for 30 secs and then add the carrots.
- Cook for 2-3 mins on medium heat and take it off before the crunchiness disappears.
- Parallely, boil the corn. You can also cook it directly on a medium flame.
- Now add the cooked rice to a bowl. In case you have some leftover rice, you can simply add some tomato ketchup and chili flakes to it and use the same.
- Top this layer of rice with some boiled and salted rajma, cooked veggies, hung curd (I add some crushed garlic while hanging the curd to add some flavor to it); nachos, cheese/paneer, Lemon juice and corn.