Sugar-Free Rajma Masala
Indulge in the wholesome flavors of Sugar-Free Rajma Masala, a hearty and nutritious twist on the classic Indian favorite. This rich, protein-packed curry spotlighting tender kidney beans is crafted with vibrant spices like cumin, turmeric, and garam masala, paired with aromatic ginger, garlic, and tomatoes for a bold yet balanced taste. A perfect choice for those looking to cut down on sugar without sacrificing flavor, this recipe features an overnight soaking process for irresistibly soft beans and a slow simmering technique that allows the spices to mingle beautifully. Ideal for pairing with fluffy rice or warm Indian bread, Sugar-Free Rajma Masala is a comforting, healthy dish that's sure to become a staple in your kitchen. Perfect for vegetarian diets and packed with plant-based protein, it's a crowd-pleaser that's both nutritious and delicious!
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Recipe Information
Ingredients
- 250 grams Dried kidney beans (rajma)
- 1 large, finely chopped Onion
- 2 medium, pureed Tomatoes
- 1 inch, grated Ginger
- 4 minced Garlic cloves
- 2 slit Green chilies
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Oil
- 2 tablespoons, chopped Fresh coriander leaves
- 5 cups Water
Instructions
Rinse the dried kidney beans thoroughly and soak them in water overnight or for at least 8 hours.
Drain the soaked beans and transfer them to a pressure cooker. Add 4 cups of water and a pinch of salt. Pressure cook the beans for about 20 minutes or until they are soft. Set aside.
In a large pan, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the chopped onion and sauté until it turns golden brown.
Add the minced garlic, grated ginger, and slit green chilies. Sauté for another 2 minutes until the raw aroma disappears.
Add the tomato puree and cook for about 5 minutes until the oil starts to separate from the mixture.
Stir in the turmeric powder, coriander powder, red chili powder, and salt. Cook the masala for 2-3 minutes.
Add the cooked kidney beans along with the cooking water into the pan. If necessary, add more water to achieve your desired consistency.
Stir well and let the mixture simmer for about 15 minutes to allow the flavors to meld together.
Stir in the garam masala and simmer for another 5 minutes.
Garnish with chopped fresh coriander leaves.
Serve hot with rice or your choice of Indian bread.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2496 mg | 109% | |
| Total Carbohydrate | 195.9 g | 71% | |
| Dietary Fiber | 73.5 g | 262% | |
| Total Sugars | 23.5 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 604 mg | 46% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 4826 mg | 103% | |
*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.
