VEGANISM BY LORBIC
Recipe lunch dinner

Homestyle High-Protein Rajma Masala

A velvety, zero-cream red kidney bean curry built with slow-simmered aromatics and cold-pressed mustard oil.

high-protein legumes low-fat gluten-free comfort-food
Prep Time 15 mins (plus 8 hrs soaking)
Cook Time 30 mins
Servings 2

Nutrition Facts (Per Serving)

Protein 16g
Carbs 47g
Fats 3.5g
Calories 278 kcal
Fiber 13g

Instructions for Cook

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  • Soak dry kidney beans for at least 8 hours and discard the soak water.
  • Pressure cook until the beans yield effortlessly between thumb and finger.
  • Add amchur only during the final minutes to prevent bean toughening.

Ingredients

  • 120g (yields ~270g boiled / 1.5 cups)
  • 1 medium (100g)
  • 2 medium (180g)
  • 1 tbsp (15g)
  • 1 tsp (5ml)
  • 1/2 tsp
  • 1 tsp
  • 1/2 tsp
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
  • to taste

Cooking Instructions

A traditional North Indian staple calibrated for lean plant-based nutrition. It delivers complex carbohydrates, soluble fiber, and complete protein when paired with steamed rice or whole wheat roti.

Nutritional Highlights

  • 16g Bioavailable Plant Protein: Rebuilds muscle tissue and sustains satiety without saturated animal fats.
  • Enhanced Non-Heme Iron Absorption: Natural ascorbic acid from ripe tomatoes triples iron bioavailability from the kidney beans.
  • Natural Starch Emulsion: Lightly crushed beans release gelatinized amylose, producing a rich, creamy body with zero dairy cream or butter.

Cooking Instructions

  1. Soak & Pressure Cook: Rinse 120g dry rajma and soak in ample water for 8–10 hours. Discard soaking water. Add fresh water (approx. 400ml), a pinch of salt, and pressure cook on medium heat for 5–6 whistles until tender.
  2. Bloom the Aromatics: Heat 1 tsp of cold-pressed mustard oil in a heavy pot until it smokes lightly, then reduce heat. Add cumin seeds; let them crackle. Add the chopped onions and sauté until translucent and golden brown (5–6 minutes).
  3. Build the Masala Base: Stir in ginger-garlic paste and cook for 1 minute until fragrant. Add tomato puree, turmeric, coriander powder, Kashmiri chilli, and rock salt. Cook on medium-low heat until the moisture evaporates and the oil separates from the masala.
  4. Emulsify & Simmer: Pour in the boiled rajma along with its cooking broth. Lightly mash 2 tablespoons of beans against the side of the pot to release natural starches. Simmer gently for 10–12 minutes until the gravy turns thick and cohesive.
  5. Finish: Stir in garam masala and amchur powder. Simmer for 2 minutes, garnish with fresh coriander, and serve hot.