Mexican Veggie Bowl

Ingredients(for 1 medium bowl (approx. 350g))

• 1 cup Brown rice (chawal)
• 1 cup Rajma (kidney beans), cooked (pressure-cooked)
• 1/2 cup Sweet corn, boiled (makai)
• 1 cup Bell peppers, chopped (shimla mirch (mixed colors))
• 1/2 cup Onion, finely chopped (pyaaz)
• 1/2 cup Tomato, diced (tamatar)
• 2 tbsp Green chutney (hari chutney (coriander-mint)) - optional
• 2 tbsp Homemade salsa (with desi masalas)
• 1 cup Cabbage or lettuce, shredded (patta gobhi or lettuce)
• 1 tbsp Lemon juice (nimbu ras)
• 1/2 tsp Cumin powder (jeera powder)
• 1/4 tsp Black pepper (kali mirch)
• to taste Salt (namak)

Instructions

1. 1

   Rinse and cook the brown rice (chawal) in a pressure cooker or covered vessel until soft yet fluffy. Fluff with a fork and set aside.

   15 minutes

   Soak rice for 30 minutes before cooking to reduce cooking time.

2. 2

   In a kadhai, lightly sauté bell peppers (shimla mirch), onion (pyaaz), and sweet corn (makai) with a pinch of salt and cumin powder for 3-4 minutes. Keep vegetables crunchy.

   5 minutes

   Do not overcook the vegetables to retain maximum nutrition.

3. 3

   Warm the cooked rajma (kidney beans) with black pepper, a little salt, and lemon juice (nimbu ras). Mash lightly for a creamy texture.

   3 minutes

   Add a dash of homemade garam masala for extra flavor.

4. 4

   Prepare homemade salsa by combining diced tomato (tamatar), onion, green chili, coriander, salt, and lemon juice. Mix well.

   2 minutes

   For a tangy twist, add a pinch of chaat masala.