Low Fat Boiled Rajma
Savor the comforting and nutritious flavors of Low Fat Boiled Rajma, a wholesome dish that brings together tender kidney beans cooked to perfection and infused with a medley of aromatic spices. Perfect for weight-conscious food lovers, this recipe swaps heavy ingredients for light and fresh staples like ginger, garlic, onion, and green chili, ensuring a burst of natural flavors while keeping it low-fat. With a simple two-pan method, it marries the rich, protein-packed creaminess of boiled kidney beans with a fragrant spice blend including turmeric, coriander, and cumin. Ready in just over an hour, this vegan-friendly rajma is a heartwarming addition to your meal rotation, ideal when paired with steaming rice or warm roti. Healthy, high in fiber, and deeply satisfying, it’s a guilt-free way to enjoy traditional Indian flavors.
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Recipe Information
Ingredients
- 1 cup Dried kidney beans
- 4 cups Water
- 1 medium Onion
- 1 medium Tomato
- 1 inch piece Ginger
- 2 pieces Garlic cloves
- 1 piece Green chili
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 1 teaspoon Salt
- 2 tablespoons Coriander leaves
Instructions
Rinse the dried kidney beans thoroughly under cold water. Soak them in 4 cups of water for at least 8 hours or overnight.
After soaking, drain the kidney beans and rinse them again.
In a medium-sized pot, add the soaked kidney beans and 4 cups of fresh water. Bring it to a boil over medium heat.
While the beans are boiling, finely chop the onion, tomato, ginger, garlic, and green chili.
Once the beans start boiling, reduce the heat to a gentle simmer. Cover the pot and cook for about 45 minutes, or until the beans are soft and tender.
In a separate pan, add the chopped onion, garlic, and ginger. Sauté them over medium heat until the onion turns translucent.
Add the chopped tomato and green chili to the pan. Cook until the tomato softens.
Stir in the turmeric powder, coriander powder, and cumin powder. Cook for another 2 minutes until the spices are fragrant.
Add this mixture to the pot of boiled kidney beans. Stir well to combine.
Season with salt and continue to simmer for another 10 minutes to let the flavors meld.
Garnish with freshly chopped coriander leaves and serve hot with rice or roti.
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3630 mg | 158% | |
| Total Carbohydrate | 154.7 g | 56% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 22.7 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3520 mg | 75% | |
*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.
