Kidney beans simmered in a tomato-onion gravy, served over steamed rice — a beloved North Indian comfort meal.
A North Indian household staple, especially popular on weekends.
These are general educational recipe ideas, not individualized medical or nutrition advice. They don't diagnose, treat, or prevent any condition, and they aren't a substitute for guidance from a qualified dietitian, nutritionist, or doctor — especially for children, during pregnancy, or if you're managing a condition like diabetes or kidney disease. No calorie, macro, or nutrient figures are calculated for these recipes.
15 min
Prep
40 min
Cook
4
Servings
moderate
Difficulty
vegetarianvegangluten freehigh proteinhigh fibre
Ingredients
Rajma (kidney beans), soaked overnight1.5 cups
Onion, finely chopped1 large
Tomato puree1 cup
Ginger-garlic paste1 tbsp
Cumin seeds1 tsp
Turmeric, red chilli, and garam masala powder1 tsp each
Oil or ghee2 tbsp
Cooked ricefor serving
Saltto taste
Preparation
1Pressure-cook the soaked rajma with salt and water until soft, about 20-25 minutes.
2Heat oil, add cumin seeds, then the onion, and cook until golden.
3Add ginger-garlic paste, then the tomato puree and spices; cook until the oil separates from the masala.
4Add the cooked rajma along with its cooking liquid, simmer for 15-20 minutes until the gravy thickens.
5Serve hot over steamed rice.
Why This Works in a Balanced Diet
A legume-based main course — kidney beans are a substantial plant-protein and fibre source.
Pairing a legume like rajma with rice is a classic, practical way to build a more complete plant-protein meal.
A note on moderation: If you're managing sodium intake, reduce the added salt and use fresh tomatoes instead of any store-bought puree with added salt.
Practical Substitutions
Use brown rice instead of white rice for extra fibre.
Reduce the oil/ghee for a lighter version — the dish still works well.