Soy-Free Boiled Rajma
Discover the comforting flavors of "Soy-Free Boiled Rajma," a wholesome and protein-packed North Indian curry that celebrates the rich creaminess of slow-cooked red kidney beans in a medley of aromatic spices. Perfect for those seeking a soy-free and plant-based protein option, this hearty dish combines tender rajma with the bold flavors of cumin, coriander, and garam masala, balanced by a luscious tomato-onion base. With a cooking process that enhances every ingredient's natural essence, this rajma recipe pairs beautifully with steamed rice or warm rotis for a nourishing, gluten-free, and deeply satisfying meal. Whether you're prepping a weeknight dinner or a special Sunday lunch, this dish is sure to win hearts with its authentic taste and simplicity.
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Recipe Information
Ingredients
- 250 grams Dried red kidney beans (rajma)
- 4 cups Water
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, pureed
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Rinse the dried kidney beans thoroughly and soak them in enough water to cover them for at least 8 hours or overnight.
Drain the soaked beans and rinse them again. Add the beans and 4 cups of water to a pressure cooker.
Pressure cook the beans on medium heat for about 15-20 minutes or until they are cooked through and soft, allowing the steam to release naturally.
In a separate pan, heat the cooking oil over medium heat. Add the cumin seeds and let them splutter.
Add the chopped onion to the pan and sauté until it becomes golden brown.
Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
Add the pureed tomatoes and cook the mixture until the oil begins to separate from the masala.
Mix in the coriander powder, red chili powder, turmeric powder, and salt. Cook for 2-3 minutes.
Add the cooked rajma along with the cooking liquid to the pan. Stir well, bring the mixture to a boil, then reduce to a simmer for about 20-30 minutes.
Sprinkle garam masala and adjust salt if necessary. Continue to simmer for another 5 minutes, stirring occasionally.
Garnish with fresh coriander leaves and serve hot with steamed rice or whole wheat roti.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 181.0 g | 66% | |
| Dietary Fiber | 69.6 g | 249% | |
| Total Sugars | 15.6 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 543 mg | 42% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 4400 mg | 94% | |
*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.
