50/-रुपए wali Thali
50/-रुपए wali Thali 😋 is a easy Indian recipe that serves 4. 620 calories per serving. Recipe by NIKHATTU LADKA VLOGS on YouTube.
Prep: 8 hrs | Cook: 1 hr 5 min | Total: 9 hrs 25 min
Cost: $6.71 total, $1.68 per serving
Ingredients
- 2 cups Basmati Rice (rinsed until water runs clear)
- 1 cup Kidney Beans (Rajma) (dried, soaked overnight (8 hours) and drained)
- 1 large Onion (finely chopped)
- 2 medium Tomato (pureed or finely chopped)
- 4 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 1 tsp Garam Masala
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder (adjust to taste)
- to taste Salt
- 4 cups Water (for cooking rice and rajma)
- 4 tbsp Desi Ghee (divided: 2 tbsp for rajma, 2 tbsp for halwa)
- ½ cup Sugar (granulated)
- 1 cup Milk (full‑fat for richer halwa)
- 2 Banana (ripe, peeled and sliced)
Instructions
Soak the Rajma
Rinse the dried kidney beans, place them in a bowl, cover with plenty of water and let soak for at least 8 hours or overnight.
Time: PT8H
Cook the Rice
Rinse the basmati rice until water runs clear. In a pot, combine rice and 4 cups water, bring to a boil, then reduce heat, cover and simmer for 15‑18 minutes until water is absorbed. Turn off heat and let sit covered for 5 minutes.
Time: PT25M
Temperature: Medium heat
Prepare the Rajma Base
Heat 2 tbsp ghee in the pressure cooker on medium heat. Add chopped onion and sauté until golden brown (≈5 minutes). Add minced garlic and grated ginger; sauté 1 minute. Stir in turmeric, red chili powder, and garam masala; cook 30 seconds.
Time: PT7M
Temperature: Medium heat
Cook the Rajma
Add the soaked and drained rajma to the cooker, pour in 3 cups fresh water, add salt, and stir. Close the lid and cook on high pressure for 15 minutes, then natural release for 10 minutes. Open, check for tenderness; if needed, simmer uncovered for another 5‑10 minutes to thicken.
Time: PT30M
Temperature: High pressure then medium simmer
Make Ghee Halwa
In a saucepan, melt 2 tbsp ghee over medium heat. Add sugar and stir until it begins to caramelize (≈2 minutes). Slowly pour in milk while stirring continuously to avoid lumps. Cook, stirring constantly, until the mixture thickens and leaves the sides of the pan (≈10 minutes). Remove from heat and let cool slightly.
Time: PT12M
Temperature: Medium heat
Plate the Thali
Place a serving of rice on the plate, ladle generous rajma over it, add a scoop of warm ghee halwa on the side, and arrange sliced banana for freshness.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 12 g
- Carbohydrates
- 95 g
- Fat
- 22 g
- Fiber
- 8 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy (ghee, milk)
Ingredient Substitutions
- Instead of Basmati Rice: Long grain white rice
- Instead of Kidney Beans (Rajma): Canned kidney beans (use 1.5 cups, no soak)
- Instead of Onion: Shallots
- Instead of Tomato: Canned crushed tomatoes (½ cup)
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Ginger: Ginger paste (1 tsp)
- Instead of Garam Masala: Curry powder (1 tsp)
- Instead of Red Chili Powder: Paprika
- Instead of Desi Ghee: Unsalted butter
- Instead of Sugar: Jaggery (¼ cup)
- Instead of Milk: Almond milk (non‑dairy)
- Instead of Banana: Plantain
Equipment Needed
- Pressure Cooker
- Medium Saucepan
- Rice Cooker or Heavy‑Bottom Pot (optional)
- Mixing Spoon
- Ladle
- Knife
- Cutting Board
- Serving Plate
Critical Steps — Do Not Skip
- Soaking the rajma overnight ensures even cooking and reduces cooking time.
- Sautéing onions until deep golden creates the flavor foundation for the curry.
- Cooking the halwa with constant stirring prevents burning and achieves the right glossy texture.
Chef Tips from the Video
- Add a pinch of asafoetida (hing) while sautéing onions for extra depth.
- Finish rajma with a drizzle of fresh ghee for glossy richness.
- Serve the thali with a side of fresh cucumber slices for a cooling contrast.
Troubleshooting
Rajma is still hard after cooking.
Continue simmering with additional water until beans are tender; alternatively, pressure cook for another 5 minutes.
Halwa sticks to the pan and burns.
Reduce heat to low and stir continuously; add a few extra teaspoons of milk to loosen the mixture.
Rice is mushy.
Use the correct water‑to‑rice ratio (1:2) and avoid lifting the lid during cooking.
Storage
Refrigerator: Store rajma and rice in separate airtight containers for up to 3 days. Halwa keeps 2 days.
Freezer: Rajma freezes well for up to 2 months; reheat gently. Rice can be frozen for 1 month.
Room temperature: Bananas are best served fresh; keep at room temperature.
Make-Ahead Tips
- Cook rajma a day ahead; it tastes better after flavors meld.
- Halwa can be prepared up to 24 hours in advance and gently reheated with a splash of milk.
Frequently Asked Questions
What is the cultural significance and history of a Rajma thali in Indian cuisine?
Rajma, a North Indian staple, became popular in the 20th century as a hearty, protein‑rich dish for vegetarian households. Served with rice, it forms a comforting thali that is often offered at community kitchens and festivals, symbolizing nourishment and hospitality.
What are the traditional regional variations of Rajma in Indian cuisine?
In Punjab, rajma is cooked with a thick tomato‑onion gravy and generous ghee. In Himachal, it may include mustard oil and whole spices. Some South Indian versions add coconut milk for a richer texture.
How is Ghee Halwa traditionally served in Indian households?
Ghee halwa is usually served warm as a dessert or sweet snack, often garnished with chopped nuts or a pinch of cardamom. It is a popular offering during festivals, religious gatherings, and community meals like the one shown by Nikhattu Ladka Vlogs.
What occasions or celebrations is a Rajma‑Rice thali traditionally associated with in Indian culture?
The Rajma‑Rice thali is common at weekend family lunches, community “langar” services, and during winter festivals such as Lohri and Makar Sankranti, when warm, hearty meals are favored.
What other Indian dishes pair well with Rajma and rice?
A crisp cucumber‑onion salad, pickled carrots, or a side of plain yogurt (raita) complement the spiciness of rajma. For a fuller meal, you can add papad or a small portion of fried paneer.
What are the most common mistakes to avoid when making Rajma at home?
Skipping the overnight soak leads to uneven cooking. Over‑cooking the onions can make them bitter, and not simmering the curry long enough results in a thin gravy. Follow the critical steps for soaking and sautéing to ensure flavor and texture.
Why does this recipe use a pressure cooker for Rajma instead of a regular pot?
A pressure cooker reduces cooking time dramatically and ensures the beans become tender without breaking. It also helps the spices infuse fully, giving a richer, more cohesive flavor compared to a long simmer.
Can I make the Rajma‑Rice thali ahead of time and how should I store it?
Yes, cook the rajma and rice a day ahead. Store each component in separate airtight containers in the refrigerator. Reheat gently on the stovetop or microwave, adding a splash of water to the rajma if it thickens too much.
What does the YouTube channel Nikhattu Ladka Vlogs specialize in?
Nikhattu Ladka Vlogs focuses on community service initiatives, street food experiences, and simple home‑cooked Indian meals that are affordable and nutritious, often highlighting charitable feeding programs.
How does the YouTube channel Nikhattu Ladka Vlogs' approach to Indian cooking differ from other Indian cooking channels?
The channel emphasizes real‑world, low‑budget meals served to the public, showcasing how to prepare wholesome dishes with minimal cost and equipment, whereas many other channels focus on restaurant‑style presentations or elaborate techniques.
Last updated: September 6, 2026
