Vegan Boiled Rajma

Indulge in the hearty and wholesome flavors of Vegan Boiled Rajma, a delightful plant-based curry featuring tender kidney beans simmered in a fragrant tomato-onion masala. This protein-packed dish highlights traditional Indian spices like cumin, turmeric, and garam masala, creating layers of rich, aromatic goodness. Perfectly creamy and satisfying, this recipe is ideal for a cozy family dinner, especially when paired with steamed rice or warm flatbread. With simple preparation steps, minimal oil, and a vibrant garnish of fresh coriander leaves, this vegan rajma dish is both nutritious and irresistibly delicious. Whether you're looking for a nourishing comfort food or a standout vegan option for your next meal, Vegan Boiled Rajma is a must-try!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

Ingredients

• 1 cup Dried kidney beans (rajma)
• 4 cups Water
• 1 medium Onion, finely chopped
• 2 medium Tomatoes, finely chopped
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Salt
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 2 tablespoons Oil (vegetable or coconut)
• 2 tablespoons Fresh coriander leaves, chopped (for garnish)

Directions

Step 1

Rinse the dried kidney beans thoroughly under cold water. Soak them overnight or for at least 8 hours in 3 cups of water.

Step 2

Drain and rinse the soaked beans. Transfer them to a pressure cooker along with 4 cups of fresh water.

Step 3

Pressure cook the kidney beans on high heat until you hear the first whistle, then reduce the heat to low and cook for 25-30 minutes. Allow the pressure to release naturally.

Step 4

In a large pan, heat 2 tablespoons of oil over medium heat. Add the cumin seeds and let them crackle.

Step 5

Add the finely chopped onion and sauté until translucent, about 5 minutes.

Step 6

Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell dissipates.

Step 7

Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes become soft and the oil starts separating from the masala, about 10 minutes.

Step 8

Add the cooked kidney beans along with the water they were cooked in. Mix well and let the mixture simmer for 15-20 minutes to let the flavors meld together.

Step 9

Sprinkle garam masala on top and adjust salt to taste. Cook for an additional 5 minutes.

Step 10

Garnish with fresh coriander leaves and serve hot with rice or bread.

Nutrition Facts

Serving size	(1576.2g)

Amount per serving	% Daily Value*
Calories	1047.3

Total Fat 30.9g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2473.5mg	0%
Total Carbohydrate 149.5g	0%
Dietary Fiber 57.5g	0%
Total Sugars 16.1g
Protein 53.2g	0%

Vitamin D 0IU	0%
Calcium 455.6mg	0%
Iron 22.0mg	0%
Potassium 3778.3mg	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: 25.5%

Protein: 19.5%

Carbs: 54.9%