Indian
Rajma with brown rice
Vegetarian, filling and cheap — 20g protein a plate.
- 55minutes
- 4servings
- 532kcal each
- 21gprotein
Ingredients
For 4 servings.
- Rajma (kidney beans) 250 g
- Brown rice 250 g
- Onions 1
- Tomatoes 3 medium
- Ginger garlic paste 1 tbsp
- Garam masala 1 tsp
- Cumin seeds 1 tsp
- Cooking oil 2 tbsp
- Fresh coriander ¼ bunch
What you will need
Large bowl for soaking, Pressure cooker or heavy pot, Pot with lid (rice), Wooden spoon
Method
-
1
Soak the rajma 30 min
Cover the beans with plenty of cold water and leave them overnight, or at least 8 hours.
Ready when: Beans have doubled in size and the skin is smooth.
-
2
Boil until soft 45 min
Drain, add fresh water and salt and boil. In a pressure cooker this is 6-7 whistles; in a pot it takes much longer.
Ready when: A bean squashes easily between two fingers.
-
3
Start the rice 25 min
Rinse the brown rice and boil it covered on low with 2½ cups water per cup of rice.
Ready when: Water is gone and the grains are tender.
-
4
Cook the masala 12 min
Fry the chopped onion in the oil until golden, add ginger garlic and cumin, then the tomatoes and spices.
Ready when: The masala thickens and oil shows at the edges.
-
5
Simmer together 15 min
Add the beans with a cup of their cooking water and mash a few against the side to thicken the gravy.
Ready when: Thick gravy that coats a spoon.
-
6
Serve 3 min
Finish with garam masala and coriander and serve over the brown rice.
Ready when: A cheap, filling plate with about 20g protein.
Cook Rajma with brown rice from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
