Sugar-Free Boiled Rajma

Embrace the wholesome simplicity of Sugar-Free Boiled Rajma, a hearty and flavorful kidney bean curry that's both nutritious and satisfying. Perfectly tender rajma is slow-cooked with a fragrant blend of cumin, bay leaf, and garam masala, creating a rich, aromatic base without a hint of added sugar. This recipe keeps it light yet delicious with the natural flavors of ginger, garlic, and tomatoes, making it ideal for health-conscious diners. Ready in under an hour, this dish is perfect for busy weeknights and pairs beautifully with steamed rice or your favorite flatbread. Packed with plant-based protein and fiber, this oil-infused rajma curry is a delightful addition to your sugar-free meal plan. Garnish with fragrant fresh cilantro and experience a comforting classic with a healthy twist!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Servings: 4

Ingredients

• 250 grams Rajma (Kidney Beans)
• 6 cups Water
• 1 teaspoon Salt
• 1 teaspoon Cumin seeds
• 1 Bay leaf
• 1 inch piece, finely chopped Ginger
• 3 cloves, minced Garlic
• 1 medium, finely chopped Onion
• 2 medium, chopped Tomato
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Coriander powder
• 0.25 teaspoon Black pepper
• 2 tablespoons Cooking oil
• 0.25 cup, chopped Fresh cilantro

Directions

Step 1

Rinse the rajma under cold water until the water runs clear.

Step 2

Soak the rajma in water overnight or for at least 8 hours. Drain and rinse the beans before cooking.

Step 3

In a pressure cooker, add the soaked rajma with 4 cups of water and ½ teaspoon of salt. Secure the lid and cook over medium-high heat for about 15 minutes or until the rajma is soft and tender but not mushy.

Step 4

While the rajma is cooking, heat the cooking oil in a non-stick pan over medium heat.

Step 5

Add the cumin seeds and bay leaf and sauté them for about 30 seconds or until they become aromatic.

Step 6

Add the ginger and garlic; sauté for another 30 seconds without letting them burn.

Step 7

Add the chopped onions and cook until they are golden brown.

Step 8

Stir in the tomatoes, turmeric powder, red chili powder, coriander powder, and black pepper. Cook the mixture until the tomatoes are soft and the oil starts separating, about 5-7 minutes.

Step 9

Add the cooked rajma along with its water to the pan. Add the remaining ½ teaspoon of salt and garam masala. Stir gently to combine.

Step 10

Simmer the rajma on low heat for about 10 minutes to allow the flavors to meld, stirring occasionally. Adjust the consistency with more water if desired.

Step 11

Garnish with chopped fresh cilantro and serve hot with steamed rice or bread.

Nutrition Facts

Serving size	(2155.1g)

Amount per serving	% Daily Value*
Calories	785.8

Total Fat 31.6g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 4777.9mg	0%
Total Carbohydrate 104.7g	0%
Dietary Fiber 23.4g	0%
Total Sugars 28.5g
Protein 28.5g	0%

Vitamin D 0IU	0%
Calcium 299.0mg	0%
Iron 13.4mg	0%
Potassium 1940.6mg	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: 34.8%

Protein: 14.0%

Carbs: 51.2%