Cooked Rajma with Ghee Tadka
Lunch • India
How to Make Cooked Rajma with Ghee Tadka (Traditional & Healthy Version)
Cooked Rajma with Ghee Tadka is a beloved North Indian comfort dish, cherished for its rich flavors and wholesome goodness. Originating from the hills of Himachal Pradesh and popularized in the plains of Punjab, this vegetarian curry features rajma (red kidney beans) simmered in a spiced tomato-onion gravy, topped with a fragrant ghee tadka. The dish is a staple in Indian households, especially during festivals like Lohri and family gatherings. Rajma is known for its hearty, homestyle taste, making it perfect for lunch with steamed chawal (rice) or phulka. The ghee tadka, with its nutty aroma, adds depth and brings out the earthy character of the rajma. This recipe balances tradition with a health-conscious approach, using minimal oil and wholesome spices, making it suitable for calorie-conscious eaters.
Ingredients(for 1 medium bowl with 1 katori rice or 2 phulka)
- 1 cup Rajma (red kidney beans) (soaked overnight)
- 3 cups Water (for pressure cooking)
- 1 medium Onion (finely chopped)
- 2 medium Tomato (pureed)
- 1 teaspoon Ginger-garlic paste (freshly made preferred)
- 1 Green chili (finely chopped) - optional
- 1/4 teaspoon Turmeric powder (haldi)
- 1/2 teaspoon Red chili powder (lal mirch)
- 1 teaspoon Coriander powder (dhaniya)
- 1/2 teaspoon Cumin seeds (jeera) (for tadka)
- 1 tablespoon Ghee (for tadka)
- to taste Salt
- 1 tablespoon Fresh coriander leaves (chopped, for garnish) - optional
Instructions
- 1
Rinse and soak the rajma overnight in enough water. Drain and pressure cook with 3 cups water and a pinch of salt for 6-7 whistles until soft.
10 minutes
Soaking rajma overnight ensures better digestion and faster cooking.
- 2
In a kadhai, heat 1/2 tablespoon ghee. Add cumin seeds and let them splutter.
1 minute
Ensure the ghee is hot before adding jeera for best flavor.
- 3
Add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chili; sauté for 2 minutes.
3 minutes
Cook on medium flame to prevent burning and enhance sweetness.
- 4
Stir in tomato puree, turmeric, red chili, and coriander powder. Cook till the masala leaves oil.
4 minutes
Cover the kadhai to prevent splattering and intensify flavors.
Why This Dish is Healthy
Cooked Rajma with Ghee Tadka is a healthy Indian lunch option as it combines plant-based protein, complex carbs, and healthy fats in one meal. Using minimal ghee and pressure cooking the beans reduces calorie content while retaining nutrients. The inclusion of fresh spices and herbs boosts metabolism and adds antioxidants, making it suitable for weight management and balanced nutrition.
Rajma is a powerhouse of plant protein, dietary fiber, and slow-digesting carbohydrates, making it an excellent choice for sustained energy. It contains essential minerals like iron, magnesium, and potassium, while the use of tomatoes and onions adds antioxidants and vitamins. Ghee, used for tadka, provides healthy fats and fat-soluble vitamins. This dish is naturally gluten-free, rich in B vitamins, and supports heart health and digestion due to its high fiber content.
Pro Tips
- 💡Tip 1: Always soak rajma overnight for best flavor and digestion.
- 💡Tip 2: Use homemade ghee for an authentic taste.
- 💡Tip 3: Add kasuri methi in the last simmer for a restaurant-style aroma.
Storage & Serving
Store cooked rajma in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water to refresh the gravy before serving. Avoid freezing for best texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 260.0 kcal |
