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Mexi-Indian Pulav & Salsa Chutney
Smoky Mexican vibes meet Indian comfort in this high-protein, gut-friendly rajma chawal bowl packed with fiber, healthy fats, and bold flavors. A nourishing, balanced meal that supports energy, digestion, and satiety.
Ingredients
Method
The Power Bowl
- Heat ghee/oil in a pan. Add jeera and hing until they splutter.
- Toss in onion and garlic until translucent, then add peppers and corn for 2–3 minutes.
- Stir in tomato purée, paprika, herbs, salt, and pepper. Cook until the masala is fragrant.
- Fold in the cooked rajma, mushrooms, and rice. Toss gently until everything is evenly coated and aromatic.
- Finish with lemon juice and toasted pumpkin seeds.
The Gut Glow Salsa Chutney
- Sauté garlic and onions in ghee until soft. Add tomatoes for 2–3 mins until softened.
- Stir in spices and simmer for 1 min.
- Once cooled, blend (or use a mortar and pestle) with coriander, lemon juice, and pumpkin seeds to a semi-smooth texture.
Nutrition
Video
Notes
Easy Swaps:
- Protein: Swap rajma for black beans, chickpeas, or whole masoor dal.
- Grains: Try quinoa or millets instead of rice.
- Texture: Swap mushrooms for grilled zucchini or broccoli.
