Boiled Rajma
Delve into wholesome comfort with "Boiled Rajma," a simple yet nourishing recipe that celebrates the rich flavor and creamy texture of kidney beans. Perfectly cooked tender rajma is infused with the earthy warmth of turmeric and a hint of salt, creating a versatile dish that's both hearty and healthy. Ideal for meal prepping, this recipe involves soaking and boiling the beans until they reach their melt-in-your-mouth consistency. Pair it with aromatic basmati rice or soft Indian breads like naan or roti for a satisfying vegan option or a gluten-free side. With just a handful of ingredients and straightforward steps, this protein-packed dish is a true staple in Indian home cooking that delights the palate while offering numerous health benefits. Whether you're hosting a family dinner or seeking a nutritious addition to your weekly menu, "Boiled Rajma" is a must-try classic that adds simple yet vibrant flavors to your table!
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Recipe Information
Ingredients
- 1 cup rajma (kidney beans)
- 6 cups water
- 1.5 teaspoons salt
- 0.5 teaspoon turmeric powder
Instructions
Start by rinsing 1 cup of rajma (kidney beans) thoroughly under cold running water to remove any dirt or dust.
Place the washed rajma in a large bowl and pour in enough water to cover the beans completely. Let them soak for at least 8 hours or overnight.
After soaking, drain the soaking water and rinse the rajma once more. This helps eliminate any remaining antinutrients.
In a large pot or pressure cooker, combine the soaked rajma with 6 cups of fresh water.
Add 1.5 teaspoons of salt and 0.5 teaspoon of turmeric powder to the rajma. Stir well to mix the seasonings evenly.
If using a pressure cooker, secure the lid, and cook on medium-high heat until it reaches full pressure. Once at full pressure, reduce the heat to low and cook for 15-20 minutes. Allow the pressure to release naturally before opening.
If cooking in a regular pot, place it on medium-high heat. Once the water starts to boil, reduce the heat to medium-low and let it simmer for 40-50 minutes or until the beans are tender.
Once cooked, the rajma should be soft and easy to mash between your fingers. Adjust the seasoning with more salt if needed.
Serve hot as a main dish with rice or as a side complementing breads like naan or roti.
Nutrition Facts
Calories |
65 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 743 mg | 32% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 0.0 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 208 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
