INGREDIENTS :
For Lemon Coriander Rice:
Brown Rice/ Red Rice
Coriander (Dhania) Leaves
Lemon
Lemon zest
For Vegetable Salsa :
Onion
Capsicum
Tomato
Garlic
Jalapenos
Oregano
Cumin powder and Paprika
Olive Oil
For Beans:
Rajma (Kidney beans)
Onion
Garlic
Tomato
Indian Spices
Olive Oil
For Sour Cream:
Hung Curd
Lemon & Salt
METHOD:
RICE - Cook the brown rice on a medium flame for 10-12 minutes.
Add in the lime juice and coriander leaves. Mix well to combine. Set aside.
BEANS - Cook soaked rajma for 15 minutes on medium flame.
Heat oil in a pan and add the finely chopped garlic and onions.
Add in the green chilies, paprika, and cumin powder. Add in a little salt. Cook for 5 minutes until the mixture is a little thick.
SALSA VEGETABLES - Mix all the veggies and add in the oregano and garlic.
Add the onions, bell peppers, salt, cumin powder, and paprika.
SOUR CREAM -Add lemon and salt to the hung curd.
Take a wide serving bowl, place the lemon coriander rice, and arrange the salsa vegetables, beans, and sour cream around it.
