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Rajma Rice with Curd
Lunch • India
How to Make Rajma Rice with Curd (Traditional & Healthy Version)
Rajma Rice with Curd is a beloved North Indian lunch classic, especially cherished in the states of Punjab, Himachal Pradesh, and Jammu. This dish brings together the comforting flavors of rajma (red kidney beans) simmered in a fragrant onion-tomato masala, served atop steaming hot chawal (rice) and accompanied with a bowl of dahi (curd). The creamy rajma pairs beautifully with fluffy basmati rice, while the cooling curd helps balance the spices and enhances digestion. Rajma Rice is more than just a meal—it's an emotion for many Indian families, with recipes passed down through generations. It's a staple during festivals, family gatherings, and special Sunday lunches, symbolizing warmth and togetherness. The addition of dahi makes this plate wholesome and nourishing, providing a perfect balance of protein, complex carbs, and probiotics. This healthy version uses minimal oil and fresh spices, making it ideal for calorie-conscious eaters. Rajma Rice with Curd is naturally vegetarian, high in plant-based protein, and offers a comforting, home-style taste that fits seamlessly into a balanced Indian lunch routine.
Ingredients(for 1 medium bowl rajma, 1 cup rice, 1/2 cup curd)
- 1/2 cup Rajma (red kidney beans) (soaked overnight)
- 1 cup Basmati rice (chawal)
- 1 cup Curd (dahi, fresh homemade preferred)
- 1 medium Onion (finely chopped, pyaz)
- 2 medium Tomato (finely chopped, tamatar)
- 1 tsp Ginger-garlic paste (adrak-lehsun paste)
- 1/2 tsp Cumin seeds (jeera)
- 1/2 tsp Red chili powder (lal mirch)
- 1/4 tsp Turmeric powder (haldi)
- 1 tsp Coriander powder (dhaniya powder)
- 1/2 tsp Garam masala
- to taste Salt (namak)
- 1.5 tsp Oil (preferably mustard oil or sunflower oil)
- 2 tbsp Fresh coriander leaves (hara dhaniya, chopped, for garnish) - optional
Instructions
- 1
Pressure cook soaked rajma with 2 cups water and a pinch of salt for 4-5 whistles or until soft.
10 minutes
Ensure rajma is fully cooked and easily mashable for best texture.
- 2
Wash basmati rice thoroughly and cook with 2 cups water until fluffy. Keep aside.
12 minutes
Let rice rest covered for 5 minutes after cooking for non-sticky grains.
- 3
Heat oil in a kadhai. Add cumin seeds, let them splutter. Add chopped onions, sauté until golden brown.
3 minutes
Use minimal oil and keep heat medium to retain nutrients.
- 4
Add ginger-garlic paste, sauté for 1 minute. Add chopped tomatoes, cook until soft and oil separates.
4 minutes
Mash tomatoes with a spoon for a smooth masala.
Why This Dish is Healthy
This dish is a balanced Indian meal with protein, complex carbs, and healthy fats, making it suitable for weight management. Using less oil and homemade dahi keeps the calorie count in check. Rajma’s high fiber content supports satiety, while curd ensures optimal digestion and strengthens immunity. Perfect for those seeking a wholesome, filling, and nutritious Indian lunch.
Rajma Rice with Curd is naturally high in plant-based protein, thanks to rajma, which also supplies dietary fiber, iron, and folate. Basmati rice provides complex carbohydrates for sustained energy. Curd (dahi) is probiotic-rich, aiding digestion and boosting gut health. The addition of fresh spices and minimal oil keeps this dish heart-friendly, while coriander leaves add vitamin C and antioxidants.
Pro Tips
- 💡Tip 1: Soak rajma overnight for the softest texture and improved digestibility.
- 💡Tip 2: Use homemade dahi for the freshest taste and best probiotic benefits.
- 💡Tip 3: Adding a pinch of kasuri methi (dried fenugreek leaves) to rajma enhances aroma.
Storage & Serving
Store leftover rajma in an airtight container in the refrigerator for up to 2 days. Rice should be cooled and refrigerated separately. Curd is best kept chilled and consumed within 24 hours. Reheat rajma and rice before serving; add a splash of water if required.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 480.0 kcal |
