Singh Thakur Masala Rice Bowl

Ingredients

• 1 cup Basmati Rice (rinsed and soaked 30 minutes)
• 1 tsp Salt (for rice water)
• 2 pieces Bay Leaf (adds subtle aroma)
• 1 tsp Olive Oil (extra virgin, for rice)
• 1 tsp Black Pepper Powder (freshly ground)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tbsp Fresh Cilantro Leaves (chopped)
• 1 cup Red Kidney Beans (Rajma) (cooked, drained)
• 2 cup Sweet Corn Kernels (boiled or thawed frozen)
• 1 piece Onion (thinly sliced)
• 1 tbsp Green Chili Sauce (adjust heat to taste)
• 1 piece Avocado (ripe, mashed)
• 1 tsp Chili Flakes (optional for extra heat)
• 2 tbsp Vegetable Oil (for sautéing onions)

Instructions

1. Cook the Rice

   Rinse the basmati rice until water runs clear, soak for 30 minutes, then drain. In a saucepan add the rice, 2 cups water, 1 tsp salt, 2 bay leaves, and 1 tsp olive oil. Bring to a boil, reduce to low, cover and simmer for 12‑15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

   Time: PT15M

   Temperature: medium

2. Season the Rice

   Transfer the cooked rice to a large mixing bowl. Add 1 tsp black pepper powder, 1 tbsp lemon juice, and 1 tbsp chopped cilantro. Gently fold to combine without breaking the grains.

   Time: PT5M

3. Prepare the Bean Mix

   In a separate bowl combine the cooked rajma, 1 tbsp lemon juice, and 1 tbsp chopped cilantro. Lightly mash with the back of a spoon, leaving some whole beans for texture.

   Time: PT5M

4. Prepare the Corn Mix

   In another mixing bowl combine the boiled sweet corn, 1 tbsp lemon juice, 1 tbsp chopped cilantro, and optional 1 tsp chili flakes. Toss gently.

   Time: PT5M

5. Sauté the Onions

   Heat 2 tbsp vegetable oil in a frying pan over medium heat. Add the thinly sliced onion and sauté for 2‑3 minutes until the onion becomes translucent but still retains a slight crunch.

   Time: PT5M

   Temperature: medium

6. Assemble the Bowl

   In each serving bowl place a bed of seasoned rice, top with the bean mixture, then the corn mixture. Sprinkle sautéed onions over the top, drizzle with green chili sauce, and garnish with extra cilantro if desired.

   Time: PT5M

7. Make Avocado Dip

   In a blender or using a fork, combine the mashed avocado, a pinch of salt, a dash of black pepper, and 1 tsp lemon juice. Blend until smooth and creamy.

   Time: PT5M

8. Serve

   Serve the assembled rice bowls with the avocado dip on the side. Enjoy while hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

55g

Fat

10g

Fiber

8g