Rajma Tacos: The Perfect Indian-Mexican Fusion Dish for Any Meal"giv

For Rajma (Kidney Bean Filling):

• 1 cup rajma (kidney beans), soaked overnight and boiled
• 2 tbsp oil
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1/2 tsp chaat masala
• Salt to taste
• 2 tbsp fresh cilantro, chopped

For Tacos:

• 8 taco shells (soft or hard)
• 1/2 cup lettuce, shredded
• 1/2 cup tomato, diced
• 1/4 cup onion, finely chopped
• 1/4 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup sour cream or yogurt
• 1/4 cup guacamole (optional)
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish

Instructions

1. Prepare Rajma Filling:

1. Heat oil in a pan. Sauté onions until golden brown.
2. Add ginger-garlic paste and cook until fragrant.
3. Add tomatoes and cook until soft and mushy.
4. Add turmeric powder, red chili powder, cumin powder, garam masala, chaat masala, and salt. Cook for 2-3 minutes.
5. Add boiled rajma and mash some of the beans with the back of a spoon for a slightly creamy texture.
6. Cook for 5-7 minutes, stirring occasionally. Adjust salt and spices if needed.
7. Stir in chopped cilantro and lime juice. Set aside.

2. Assemble Tacos:

1. Warm the taco shells as per package instructions.
2. Add a layer of shredded lettuce to each taco shell.
3. Spoon a generous amount of the rajma filling on top.
4. Top with diced tomatoes, onions, shredded cheese, and a dollop of sour cream or yogurt.
5. Optionally, add guacamole for extra creaminess.
6. Garnish with fresh cilantro.

3. Serve:

• Serve the tacos immediately with lime wedges on the side for an extra zing.