Dairy-Free Boiled Rajma

Savor the comforting flavors of **Dairy-Free Boiled Rajma**, a hearty Indian dish featuring tender, pressure-cooked kidney beans simmered in a richly spiced tomato-onion gravy. Perfect for those seeking a vegan and dairy-free option, this recipe relies on aromatic ingredients like garlic, ginger, cumin, and garam masala to deliver bold and satisfying flavors without the use of cream or butter. With minimal prep and straightforward cooking techniques, this wholesome dish transforms simple pantry staples into a protein-packed meal ideal for pairing with steamed rice or fluffy rotis. Garnished with fresh coriander, this dairy-free rajma is a must-try for anyone craving a nutritious and flavorful plant-based entrée.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 250 grams Dried kidney beans (rajma)
• 1.5 liters Water
• 1 medium, chopped Onion
• 2 medium, chopped Tomato
• 4 cloves, minced Garlic
• 1 inch piece, grated Ginger
• 1 small, slit Green chili
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 2 tablespoons Oil
• 1 teaspoon, or to taste Salt
• 2 tablespoons, chopped Fresh coriander leaves

Directions

Step 1

Rinse the dried kidney beans thoroughly under cold water. Soak them in enough water to cover them overnight or for at least 8 hours.

Step 2

After soaking, drain the beans and transfer them to a pressure cooker. Add 1.5 liters of fresh water and pressure cook for about 15-20 minutes or until the beans are completely cooked and tender.

Step 3

While the beans are cooking, heat oil in a pan over medium heat. Add cumin seeds and let them crackle.

Step 4

Stir in the chopped onions and sauté until they turn golden brown.

Step 5

Add the minced garlic, grated ginger, and slit green chili. Sauté for another minute until the raw aroma of the garlic disappears.

Step 6

Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

Step 7

Add turmeric powder, coriander powder, and red chili powder to the pan. Cook the spices for a minute to enhance their flavors.

Step 8

Once the beans are cooked, add them along with their cooking liquid to the spice mixture in the pan. Mix well.

Step 9

Add salt, and let the rajma simmer uncovered for 20-25 minutes on low heat. Stir occasionally to prevent sticking.

Step 10

Stir in garam masala and let it cook for another 5 minutes to blend all the flavors.

Step 11

Garnish with freshly chopped coriander leaves before serving.

Step 12

Serve hot with steamed rice or your choice of bread.

Nutrition Facts

Serving size	(2248.8g)

Amount per serving	% Daily Value*
Calories	1308.7

Total Fat 32.5g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 4837.7mg	0%
Total Carbohydrate 199.3g	0%
Dietary Fiber 70.4g	0%
Total Sugars 33.9g
Protein 67.2g	0%

Vitamin D 0IU	0%
Calcium 597.7mg	0%
Iron 26.9mg	0%
Potassium 4501.5mg	0%

*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.

Source of Calories

Fat: 21.5%

Protein: 19.8%

Carbs: 58.7%