Rajma Chawal
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Indian · 45 min · Beans · vegetarian, vegan, gluten-free, dairy-free
473 cal
16g protein
82g carbs
9g fat
per serving · estimated
Ingredients
- 2 cans (15 oz each) canned red kidney beans
- 3/4 cup basmati rice
- 1 large yellow onion
- 7 oz canned crushed tomatoes
- 1/2 tbsp ginger-garlic paste
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1 tbsp neutral oil
Method (tap to check — screen stays awake)
- Cook rinsed basmati in 3 cups salted water, covered, 12 minutes; rest off heat.
- Saute chopped onion in oil over medium heat 7 minutes until golden, add ginger-garlic paste and cook 1 minute.
- Stir in cumin and coriander, then add crushed tomatoes and cook 8 minutes until oil separates.
- Add drained beans with 1 cup water, mash a handful to thicken, and simmer 12 minutes.
- Finish with garam masala and salt; serve over the rice.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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