Dairy-Free Boiled Rajma
Bursting with comforting flavors and free from dairy, this Dairy-Free Boiled Rajma recipe is an irresistible take on the classic North Indian kidney bean curry. Perfectly tender rajma (red kidney beans) are slow-simmered in a rich, aromatic blend of sautéed onions, tomatoes, garlic, and warming spices like cumin, turmeric, and garam masala. This wholesome, vegan dish is not only high in protein but also packed with bold, earthy flavors that pair beautifully with steamed rice or flatbread. Whether you're meal prepping or craving a cozy plant-based dinner, this gluten-free and dairy-free rajma is a deliciously satisfying choice that appeals to health-conscious food lovers and comfort food enthusiasts alike!
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Recipe Information
Ingredients
- 250 grams Dried kidney beans (rajma)
- 1.5 liters Water
- 1 medium, chopped Onion
- 2 medium, chopped Tomato
- 4 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 1 small, slit Green chili
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Oil
- 1 teaspoon, or to taste Salt
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Rinse the dried kidney beans thoroughly under cold water. Soak them in enough water to cover them overnight or for at least 8 hours.
After soaking, drain the beans and transfer them to a pressure cooker. Add 1.5 liters of fresh water and pressure cook for about 15-20 minutes or until the beans are completely cooked and tender.
While the beans are cooking, heat oil in a pan over medium heat. Add cumin seeds and let them crackle.
Stir in the chopped onions and sauté until they turn golden brown.
Add the minced garlic, grated ginger, and slit green chili. Sauté for another minute until the raw aroma of the garlic disappears.
Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
Add turmeric powder, coriander powder, and red chili powder to the pan. Cook the spices for a minute to enhance their flavors.
Once the beans are cooked, add them along with their cooking liquid to the spice mixture in the pan. Mix well.
Add salt, and let the rajma simmer uncovered for 20-25 minutes on low heat. Stir occasionally to prevent sticking.
Stir in garam masala and let it cook for another 5 minutes to blend all the flavors.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with steamed rice or your choice of bread.
Nutrition Facts
Calories |
1309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4838 mg | 210% | |
| Total Carbohydrate | 199.3 g | 72% | |
| Dietary Fiber | 70.4 g | 251% | |
| Total Sugars | 33.9 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 598 mg | 46% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 4502 mg | 96% | |
*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.
