Low Carb Cooked Rajma
Delight in the hearty flavors of 'Low Carb Cooked Rajma,' a guilt-free twist on the traditional Indian kidney bean curry. This wholesome dish swaps out higher-carb beans for nutrient-packed black soybeans, making it ideal for low-carb or keto diets. Slow-cooked to perfection with fragrant spices like cumin, turmeric, garam masala, and coriander powder, this recipe delivers bold, authentic flavors without compromising on health goals. Tomatoes, onions, fresh ginger, and garlic create a rich, flavorful masala base, while a final garnish of fresh coriander adds a burst of vibrant color and freshness. Ready in just under an hour, this nutritious meal is perfect paired with cauliflower rice or low-carb flatbread for a satisfying and healthy dinner option. Perfect for anyone seeking a low-carb Indian recipe without sacrificing taste!
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Recipe Information
Ingredients
- 1 cup Black soybeans
- 1 medium Onion
- 2 medium Tomato
- 1 inch piece Ginger
- 3 Garlic cloves
- 1 Green chili
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Oil
- 3 cups Water
- 2 tablespoons Fresh coriander leaves
Instructions
Rinse the black soybeans thoroughly and soak them in water overnight or for at least 8 hours.
The next day, drain the soaked beans and rinse them under running water again.
Finely chop the onion, tomatoes, ginger, garlic, and green chili. Set them aside separately.
In a pressure cooker or large pot, heat the oil over medium heat. Add cumin seeds and let them splutter.
Add the chopped onions to the pot and sauté until they turn golden brown.
Stir in the chopped ginger, garlic, and green chili. Sauté for another 2 minutes until fragrant.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes become soft and the oil begins to separate from the masala, about 5 minutes.
Add the soaked black soybeans to the pot. Mix well to coat the beans with the masala.
Pour in 3 cups of water and stir everything together. If using a pressure cooker, secure the lid and cook for about 20-25 minutes after the first whistle. For a regular pot, cover with a lid and cook on low heat until the beans are tender, which may take up to 35-40 minutes, stirring occasionally.
Once the soybeans are cooked and the mixture has thickened to your desired consistency, add garam masala and mix well.
Garnish with fresh coriander leaves before serving.
Serve the low-carb cooked rajma hot, paired with a low-carb flatbread or cauliflower rice, for a complete meal.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4754 mg | 207% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 30.3 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1899 mg | 40% | |
*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.
