Sugar-Free Boiled Rajma
Delight in the wholesome goodness of Sugar-Free Boiled Rajma—a nourishing and flavorful dish that’s perfect for health-conscious foodies seeking balanced nutrition without compromising on taste. This comforting Indian kidney bean curry is simmered to perfection with aromatic spices like cumin, bay leaf, turmeric, and garam masala, creating a vibrant medley of flavors. The recipe features tender rajma cooked from scratch, paired with a fragrant onion-tomato base and finished with a splash of fresh cilantro for a burst of freshness. With no added sugar and minimal oil, this easy-to-make recipe is ideal for busy weeknights or meal prepping. Serve it hot with steamed rice or your favorite bread for a hearty, guilt-free meal packed with protein and fiber.
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Recipe Information
Ingredients
- 250 grams Rajma (Kidney Beans)
- 6 cups Water
- 1 teaspoon Salt
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 1 inch piece, finely chopped Ginger
- 3 cloves, minced Garlic
- 1 medium, finely chopped Onion
- 2 medium, chopped Tomato
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 0.25 teaspoon Black pepper
- 2 tablespoons Cooking oil
- 0.25 cup, chopped Fresh cilantro
Instructions
Rinse the rajma under cold water until the water runs clear.
Soak the rajma in water overnight or for at least 8 hours. Drain and rinse the beans before cooking.
In a pressure cooker, add the soaked rajma with 4 cups of water and ½ teaspoon of salt. Secure the lid and cook over medium-high heat for about 15 minutes or until the rajma is soft and tender but not mushy.
While the rajma is cooking, heat the cooking oil in a non-stick pan over medium heat.
Add the cumin seeds and bay leaf and sauté them for about 30 seconds or until they become aromatic.
Add the ginger and garlic; sauté for another 30 seconds without letting them burn.
Add the chopped onions and cook until they are golden brown.
Stir in the tomatoes, turmeric powder, red chili powder, coriander powder, and black pepper. Cook the mixture until the tomatoes are soft and the oil starts separating, about 5-7 minutes.
Add the cooked rajma along with its water to the pan. Add the remaining ½ teaspoon of salt and garam masala. Stir gently to combine.
Simmer the rajma on low heat for about 10 minutes to allow the flavors to meld, stirring occasionally. Adjust the consistency with more water if desired.
Garnish with chopped fresh cilantro and serve hot with steamed rice or bread.
Nutrition Facts
Calories |
786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4778 mg | 208% | |
| Total Carbohydrate | 104.7 g | 38% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 28.5 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1941 mg | 41% | |
*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.
