Low Carb Cooked Rajma

Savor the comforting flavors of traditional Indian rajma, now reimagined as a nutritious, low-carb delight with this Low Carb Cooked Rajma recipe. Using black soybeans as a clever substitute for kidney beans, this dish is packed with plant-based protein and dietary fiber, making it a guilt-free indulgence for those on keto or low-carb diets. Richly spiced with aromatic cumin, garam masala, and a blend of fragrant Indian spices, the recipe brings out a depth of earthy flavors complemented by a luscious tomato-onion base. Perfectly simmered to tender perfection, it’s a hearty, one-pot meal that comes together in under an hour. Serve this low-carb rajma piping hot, garnished with fresh coriander, alongside cauliflower rice or keto-friendly flatbreads for a wholesome, flavorful dinner that’s both satisfying and healthy.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Black soybeans
• 1 medium Onion
• 2 medium Tomato
• 1 inch piece Ginger
• 3 Garlic cloves
• 1 Green chili
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 2 tablespoons Oil
• 3 cups Water
• 2 tablespoons Fresh coriander leaves

Directions

Step 1

Rinse the black soybeans thoroughly and soak them in water overnight or for at least 8 hours.

Step 2

The next day, drain the soaked beans and rinse them under running water again.

Step 3

Finely chop the onion, tomatoes, ginger, garlic, and green chili. Set them aside separately.

Step 4

In a pressure cooker or large pot, heat the oil over medium heat. Add cumin seeds and let them splutter.

Step 5

Add the chopped onions to the pot and sauté until they turn golden brown.

Step 6

Stir in the chopped ginger, garlic, and green chili. Sauté for another 2 minutes until fragrant.

Step 7

Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes become soft and the oil begins to separate from the masala, about 5 minutes.

Step 8

Add the soaked black soybeans to the pot. Mix well to coat the beans with the masala.

Step 9

Pour in 3 cups of water and stir everything together. If using a pressure cooker, secure the lid and cook for about 20-25 minutes after the first whistle. For a regular pot, cover with a lid and cook on low heat until the beans are tender, which may take up to 35-40 minutes, stirring occasionally.

Step 10

Once the soybeans are cooked and the mixture has thickened to your desired consistency, add garam masala and mix well.

Step 11

Garnish with fresh coriander leaves before serving.

Step 12

Serve the low-carb cooked rajma hot, paired with a low-carb flatbread or cauliflower rice, for a complete meal.

Nutrition Facts

Serving size	(1435.9g)

Amount per serving	% Daily Value*
Calories	694.3

Total Fat 41.5g	0%
Saturated Fat 3.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 4754.1mg	0%
Total Carbohydrate 64.1g	0%
Dietary Fiber 20.7g	0%
Total Sugars 30.3g
Protein 27.1g	0%

Vitamin D 0IU	0%
Calcium 299.2mg	0%
Iron 10.6mg	0%
Potassium 1899.3mg	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: 50.6%

Protein: 14.7%

Carbs: 34.7%