Low Fat Cooked Rajma
Indulge in the wholesome goodness of **Low Fat Cooked Rajma**, a healthy and satisfying twist on the classic North Indian kidney bean curry. Packed with protein and fiber, this nutritious recipe features tender red kidney beans simmered in a fragrant tomato-and-onion gravy, seasoned with a medley of spices including cumin, coriander, turmeric, and garam masala. What makes this dish stand out is its minimal use of oil, relying on a quick cooking spray and a slow simmer to develop deep, rich flavors without the added fat. Perfectly paired with steamed rice or whole grain bread, this comforting yet light rajma recipe is ideal for a hearty lunch or dinner. Whether you’re seeking an easy weeknight meal or a vegan-friendly entrée, this dish delivers a balanced, flavorful experience in just under an hour.
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Recipe Information
Ingredients
- 1 cup Dried red kidney beans
- 4 cups Water for soaking
- 3 cups Water for cooking
- 1 medium Onion
- 2 medium Tomatoes
- 1 tablespoon Ginger garlic paste
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 as needed Cooking spray
- 2 tablespoons Cilantro
Instructions
Rinse the dried red kidney beans under running water and soak them in 4 cups of water overnight or for at least 8 hours.
Once soaked, drain the water and rinse the beans again.
In a pressure cooker, add the soaked kidney beans and 3 cups of fresh water. Cook on high heat until the cooker reaches a high pressure. Then, reduce the heat to medium and cook for 15-20 minutes. Let the pressure release naturally.
While the beans are cooking, chop the onion and tomatoes finely.
Heat a non-stick pan and lightly coat with cooking spray.
Add the cumin seeds to the pan. When they start to sizzle, add the chopped onions.
Sauté the onions until they turn golden brown, then add the ginger garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes become soft and the oil separates from the masala.
Carefully open the pressure cooker once the pressure has released. Add the cooked beans along with their cooking liquid to the masala mixture, stir well and simmer on low heat for 10-15 minutes.
Add the garam masala and adjust salt if needed. Stir well and let it simmer for an additional 5 minutes.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or whole grain bread.
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2451 mg | 107% | |
| Total Carbohydrate | 163.5 g | 59% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 18.7 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 4040 mg | 86% | |
*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.
