Soy-Free Boiled Rajma

Enjoy the comforting flavors of this Soy-Free Boiled Rajma, a wholesome and delicious North Indian dish that's as hearty as it is nutritious. This recipe features tender, pressure-cooked red kidney beans simmered in a fragrant tomato-onion gravy, enhanced with ginger-garlic paste, aromatic spices like cumin, coriander, and garam masala, and a touch of heat from red chili powder. Perfect for those avoiding soy-based ingredients, this protein-packed vegetarian dish pairs beautifully with steamed rice or warm whole wheat roti. With minimal preparation and an infusion of bold, authentic Indian flavors, this one-pot classic is an ideal choice for weeknight meals or family gatherings. Garnished with fresh coriander leaves, every bite offers a taste of homemade comfort.

Nutriscore Rating: 80/100

Prep Time:10 mins

Cook Time:90 mins

Total Time:100 mins

Servings: 4

Ingredients

• 250 grams Dried red kidney beans (rajma)
• 4 cups Water
• 1 medium Onion, finely chopped
• 2 medium Tomatoes, pureed
• 1 tablespoon Ginger-garlic paste
• 2 tablespoons Cooking oil
• 1 teaspoon Cumin seeds
• 2 teaspoons Coriander powder
• 1 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Fresh coriander leaves, chopped

Directions

Step 1

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

Step 2

Drain the soaked beans and rinse them again. Add the beans and 4 cups of water to a pressure cooker.

Step 3

Pressure cook the beans on medium heat for about 15-20 minutes or until they are cooked through and soft, allowing the steam to release naturally.

Step 4

In a separate pan, heat the cooking oil over medium heat. Add the cumin seeds and let them splutter.

Step 5

Add the chopped onion to the pan and sauté until it becomes golden brown.

Step 6

Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.

Step 7

Add the pureed tomatoes and cook the mixture until the oil begins to separate from the masala.

Step 8

Mix in the coriander powder, red chili powder, turmeric powder, and salt. Cook for 2-3 minutes.

Step 9

Add the cooked rajma along with the cooking liquid to the pan. Stir well, bring the mixture to a boil, then reduce to a simmer for about 20-30 minutes.

Step 10

Sprinkle garam masala and adjust salt if necessary. Continue to simmer for another 5 minutes, stirring occasionally.

Step 11

Garnish with fresh coriander leaves and serve hot with steamed rice or whole wheat roti.

Nutrition Facts

Serving size	(1485.4g)

Amount per serving	% Daily Value*
Calories	1227.9

Total Fat 32.5g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2501.0mg	0%
Total Carbohydrate 181.0g	0%
Dietary Fiber 69.6g	0%
Total Sugars 15.6g
Protein 65.3g	0%

Vitamin D 0IU	0%
Calcium 543.2mg	0%
Iron 28.1mg	0%
Potassium 4400.2mg	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: 22.9%

Protein: 20.4%

Carbs: 56.7%