High Protein Rajma Chawal

Elevate your traditional comfort food with this delicious and nutrient-packed High Protein Rajma Chawal! This hearty recipe swaps the customary rice for protein-rich quinoa, creating a wholesome, gluten-free twist on the classic dish. Tender kidney beans are slow-simmered in a fragrant, spiced tomato-onion gravy, infused with aromatics like cumin, ginger, and garlic, bringing authentic North Indian flavors to your plate. Perfectly paired with fluffy quinoa, this meal is not just rich in taste but also loaded with plant-based protein and fiber, making it ideal for vegetarians and fitness enthusiasts alike. Easy to prepare and perfect for meal prep, this one-pot wonder is a satisfying lunch or dinner option that’s as nourishing as it is flavorful. Garnish with fresh coriander and serve with a side of yogurt for a wholesome, high-protein meal your family will adore!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:70 mins

Total Time:85 mins

Servings: 4

Ingredients

• 1 cup Dried Kidney Beans (Rajma)
• 1 cup Quinoa
• 6 cups Water
• 1 large Onion
• 2 medium Tomato
• 1 inch piece Ginger
• 4 Garlic cloves
• 2 Green Chilies
• 2 tablespoons Olive Oil
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Garam Masala
• 1.5 teaspoons Salt
• 2 tablespoons Fresh Coriander Leaves

Directions

Step 1

Rinse 1 cup of dried kidney beans under cold water and soak them in 3 cups of water overnight or for 8 hours.

Step 2

Rinse 1 cup of quinoa thoroughly under cold water to remove its natural coating, which can make it taste soapy or bitter.

Step 3

Chop one large onion and dice two medium tomatoes. Peel and grate or finely chop a 1-inch piece of ginger and four garlic cloves. Slice two green chilies into small pieces.

Step 4

Drain and rinse the soaked kidney beans. In a pressure cooker, add the kidney beans and 3 cups of water. Cook on medium heat for 20-25 minutes or until the beans are soft.

Step 5

While the beans are cooking, in a saucepan, add 1 cup of quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is fluffy.

Step 6

In a heavy-bottomed pan, heat 2 tablespoons of olive oil over medium heat. Add 1 teaspoon of cumin seeds and sauté until they start to crackle.

Step 7

Add the chopped onions to the pan and sauté until they become golden brown.

Step 8

Add the ginger, garlic, and sliced green chilies. Sauté for 2-3 minutes until fragrant.

Step 9

Add the diced tomatoes, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of salt. Cook until the tomatoes become soft and the oil starts to separate from the spices.

Step 10

Add the cooked kidney beans along with their water to the pan. Stir well and let it simmer on a low flame for 20 minutes, allowing the flavors to meld.

Step 11

Add 1 teaspoon of garam masala and adjust salt to taste. Let it simmer for another 5 minutes.

Step 12

Gently stir in the cooked quinoa.

Step 13

Garnish with 2 tablespoons of chopped fresh coriander leaves before serving.

Step 14

Serve hot with a side of yogurt or salad.

Nutrition Facts

Serving size	2435.6 grams (2435.6g)

Amount per serving	% Daily Value*
Calories	1772

Total Fat 44.50g	57%
Saturated Fat 4.90g	25%
Polyunsaturated Fat 2.80g
Cholesterol 0mg	0%
Sodium 7203mg	313%
Total Carbohydrate 272.30g	99%
Dietary Fiber 60.70g	217%
Total Sugars 39.20g
Protein 80.90g	162%

Vitamin D 0IU	0%
Calcium 567mg	44%
Iron 29mg	161%
Potassium 4271mg	91%

*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: 22.1%

Protein: 17.8%

Carbs: 60.1%