Boiled Rajma

Savor the timeless comfort of Boiled Rajma, a wholesome and protein-packed Indian dish that’s both nourishing and versatile. Featuring tender, slow-cooked kidney beans infused with the earthy warmth of turmeric and a delicate touch of salt, this recipe is a simple yet flavorful base for countless meals. Soaked overnight for optimal texture and then simmered to perfection, Boiled Rajma is a high-fiber, gluten-free delight that pairs beautifully with steamed basmati rice or flaky naan bread. Whether enjoyed as a hearty main dish or a complementary side, this dish brings authentic Indian flavors to your table with minimal effort. Perfect for weeknight dinners or meal-prep enthusiasts, this classic recipe is a must-try for anyone seeking wholesome, plant-based comfort food.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup rajma (kidney beans)
• 6 cups water
• 1.5 teaspoons salt
• 0.5 teaspoon turmeric powder

Directions

Step 1

Start by rinsing 1 cup of rajma (kidney beans) thoroughly under cold running water to remove any dirt or dust.

Step 2

Place the washed rajma in a large bowl and pour in enough water to cover the beans completely. Let them soak for at least 8 hours or overnight.

Step 3

After soaking, drain the soaking water and rinse the rajma once more. This helps eliminate any remaining antinutrients.

Step 4

In a large pot or pressure cooker, combine the soaked rajma with 6 cups of fresh water.

Step 5

Add 1.5 teaspoons of salt and 0.5 teaspoon of turmeric powder to the rajma. Stir well to mix the seasonings evenly.

Step 6

If using a pressure cooker, secure the lid, and cook on medium-high heat until it reaches full pressure. Once at full pressure, reduce the heat to low and cook for 15-20 minutes. Allow the pressure to release naturally before opening.

Step 7

If cooking in a regular pot, place it on medium-high heat. Once the water starts to boil, reduce the heat to medium-low and let it simmer for 40-50 minutes or until the beans are tender.

Step 8

Once cooked, the rajma should be soft and easy to mash between your fingers. Adjust the seasoning with more salt if needed.

Step 9

Serve hot as a main dish with rice or as a side complementing breads like naan or roti.

Nutrition Facts

Serving size	1650.5 grams (1650.5g)

Amount per serving	% Daily Value*
Calories	259

Total Fat 1.00g	1%
Saturated Fat 0.20g	1%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 3588mg	156%
Total Carbohydrate 46.60g	17%
Dietary Fiber 13.10g	47%
Total Sugars 0.60g
Protein 17.50g	35%

Vitamin D 0IU	0%
Calcium 145mg	11%
Iron 6mg	36%
Potassium 848mg	18%

*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: 3.4%

Protein: 26.4%

Carbs: 70.2%