Low Fat Rajma Chawal

Indulge in the comforting flavors of *Low Fat Rajma Chawal*, a lighter take on the classic North Indian favorite. This wholesome recipe combines protein-rich red kidney beans simmered in a vibrant tomato and spice base with nutty, fiber-packed brown rice for a nutritious and satisfying meal. Made with heart-healthy olive oil and low-fat yogurt, this dish retains all the rich, aromatic flavors of traditional rajma while significantly cutting back on fat. Perfect for anyone looking for a balanced, health-conscious meal, this recipe is naturally gluten-free, packed with plant-based protein, and brimming with warming spices like cumin, turmeric, and garam masala. Serve it as a wholesome lunch or dinner, garnished with fresh coriander, for a comforting, guilt-free treat that doesn’t compromise on taste.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 1 cup Red kidney beans (rajma)
• 4 cups Water
• 1 cup Brown rice
• 1 large Onion, finely chopped
• 2 large Tomato, pureed
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Red chili powder
• 0.5 teaspoon Garam masala powder
• 1 teaspoon Salt
• 2 tablespoons Low-fat yogurt
• 2 tablespoons Fresh coriander leaves, chopped
• 1 tablespoon Olive oil

Directions

Step 1

Rinse the red kidney beans thoroughly under cold running water and soak them in water overnight or for at least 8 hours.

Step 2

Drain and rinse the soaked kidney beans, then add them to a pressure cooker along with 3 cups of water and a little salt. Cook for about 15-20 minutes or until the beans are soft. Set aside.

Step 3

In a separate pot, rinse the brown rice under cold water until the water runs clear. Combine it with 2 cups of water and a pinch of salt. Bring to a boil, cover, and reduce to a simmer. Cook for about 40-45 minutes until the rice is tender and all the water is absorbed.

Step 4

While the rice is cooking, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until aromatic.

Step 5

Add the chopped onion and sauté until golden brown.

Step 6

Mix in the ginger-garlic paste and sauté for a minute until its raw smell fades.

Step 7

Add the pureed tomatoes and cook for about 5-7 minutes until the oil starts separating from the mixture.

Step 8

Stir in turmeric, coriander powder, red chili powder, and salt. Cook for another 2 minutes.

Step 9

Add the cooked kidney beans along with their cooking water. Mix well and let it simmer for 15-20 minutes, allowing the flavors to meld.

Step 10

Stir in the low-fat yogurt and garam masala powder. Let it simmer for another 5 minutes to combine the flavors well.

Step 11

Turn off the heat and garnish with chopped fresh coriander leaves.

Step 12

Serve the hearty rajma with the cooked brown rice. Enjoy your healthy low-fat Rajma Chawal!

Nutrition Facts

Serving size	(1688.2g)

Amount per serving	% Daily Value*
Calories	775.0

Total Fat 19.2g	0%
Saturated Fat 3.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 2.0mg	0%
Sodium 2477.0mg	0%
Total Carbohydrate 127.0g	0%
Dietary Fiber 23.6g	0%
Total Sugars 15.2g
Protein 29.7g	0%

Vitamin D 17.1IU	0%
Calcium 310.0mg	0%
Iron 12.8mg	0%
Potassium 1869.6mg	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: 21.6%

Protein: 14.9%

Carbs: 63.5%