Low Fat Cooked Rajma

Savor the wholesome comfort of **Low Fat Cooked Rajma**, a hearty Indian dish that combines protein-packed red kidney beans with a medley of fragrant spices. This lighter take on the classic rajma recipe uses minimal oil, relying on a flavorful blend of cumin, coriander, turmeric, and garam masala to create a rich, aromatic curry. The beans are slow-cooked to tender perfection and simmered in a luscious tomato-onion base, making it a guilt-free but satisfying option for lunch or dinner. Ready in just under an hour with simple ingredients, this nutritious, plant-based dish is perfect for busy weeknights. Serve it hot with steamed rice or whole-grain bread and garnish with freshly chopped cilantro for a restaurant-quality meal right at home. Looking for a healthy yet delicious vegetarian recipe? This low-fat rajma fits the bill beautifully!

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:50 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Dried red kidney beans
• 4 cups Water for soaking
• 3 cups Water for cooking
• 1 medium Onion
• 2 medium Tomatoes
• 1 tablespoon Ginger garlic paste
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 1 as needed Cooking spray
• 2 tablespoons Cilantro

Directions

Step 1

Rinse the dried red kidney beans under running water and soak them in 4 cups of water overnight or for at least 8 hours.

Step 2

Once soaked, drain the water and rinse the beans again.

Step 3

In a pressure cooker, add the soaked kidney beans and 3 cups of fresh water. Cook on high heat until the cooker reaches a high pressure. Then, reduce the heat to medium and cook for 15-20 minutes. Let the pressure release naturally.

Step 4

While the beans are cooking, chop the onion and tomatoes finely.

Step 5

Heat a non-stick pan and lightly coat with cooking spray.

Step 6

Add the cumin seeds to the pan. When they start to sizzle, add the chopped onions.

Step 7

Sauté the onions until they turn golden brown, then add the ginger garlic paste and sauté for another 1-2 minutes until the raw smell disappears.

Step 8

Add the chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes become soft and the oil separates from the masala.

Step 9

Carefully open the pressure cooker once the pressure has released. Add the cooked beans along with their cooking liquid to the masala mixture, stir well and simmer on low heat for 10-15 minutes.

Step 10

Add the garam masala and adjust salt if needed. Stir well and let it simmer for an additional 5 minutes.

Step 11

Garnish with freshly chopped cilantro before serving.

Step 12

Serve hot with steamed rice or whole grain bread.

Nutrition Facts

Serving size	(2313.8g)

Amount per serving	% Daily Value*
Calories	874.4

Total Fat 4.5g	0%
Saturated Fat 0.7g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 2451.2mg	0%
Total Carbohydrate 163.5g	0%
Dietary Fiber 38.9g	0%
Total Sugars 18.7g
Protein 55.3g	0%

Vitamin D 0IU	0%
Calcium 426.4mg	0%
Iron 22.5mg	0%
Potassium 4039.7mg	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: 4.4%

Protein: 24.2%

Carbs: 71.4%