Photo: Rajma Chawal from India by Barthateslisa, CC BY-SA 4.0.
Rajma with Brown Rice
A balanced North Indian kidney bean curry served with fiber-rich brown rice and fresh cilantro.
Ingredients
- 200 g dried kidney beans
- 200 g brown rice
- 1 large onion, finely chopped
- 3 medium tomatoes, pureed
- 1 tbsp ginger-garlic pasteSmart swaps
- 1 tsp ground cumin
- 2 tsp ground coriander
- 0.5 tsp ground turmeric
- 1 tsp garam masala
- 1 tbsp neutral oil
- 2 tbsp cilantro, chopped
- salt to taste
Nutrition
Micronutrients per serving
Approximate food-composition estimates. Percent Daily Values use standard adult references, not individualized targets. Values vary with ingredients and preparation; this information is not medical advice.
- Calcium
- 75 mg (6% DV)
- Iron
- 5.2 mg (29% DV)
- Magnesium
- 130 mg (31% DV)
- Potassium
- 850 mg (18% DV)
- Vitamin C
- 15 mg (17% DV)
- Vitamin D
- 0 mcg (0% DV)
- Folate
- 270 mcg (68% DV)
Source and estimate basis: Approximate per-serving estimates from generic cooked kidney beans, brown rice, and vegetables; bean variety, cooked yield, and salt use vary.
Method
- 1
Soak the kidney beans overnight, then drain. Pressure-cook in fresh water until completely tender, or simmer in a covered pot until soft.
- 2
Rinse the brown rice and cook in water according to the package directions until tender.
- 3
Heat oil in a pot. Cook the onion until golden, add ginger-garlic paste, then stir in cumin, coriander, turmeric, and garam masala.
- 4
Add the tomato puree and cook until thickened. Stir in the cooked beans and enough cooking liquid for a thick curry; simmer for 15 minutes and season to taste.
- 5
Serve the rajma over brown rice and finish with cilantro.