Lunch Ideas
Rajma Bowl (Portion-Smart)
Comfort food that fits a fat-loss week: a proper katori of rajma over measured rice, with the masala doing the heavy lifting instead of oil.
470
kcal
21g
protein
72g
carbs
9g
fat
Per serving · makes 2 · 30 minutes
Ingredients
- •1 cup rajma, soaked overnight and pressure cooked (or 400 g canned, rinsed)
- •1 large onion + 2 tomatoes, pureed
- •1 tbsp ginger-garlic paste
- •1 tsp each: cumin, coriander powder, red chilli; 1/2 tsp garam masala
- •2 tsp oil
- •150 g cooked rice per person
Method
- 1.Cook the onion in oil until deep golden. Add ginger-garlic and the tomato puree, and cook until the masala releases from the sides.
- 2.Add the spices, then the cooked rajma with a cup of its water. Simmer 10 minutes and mash a few beans against the pan to thicken.
- 3.Serve one full ladle over the measured rice. Eat slowly. It is heavier than it looks.
Coach’s note
The portion that fits your plan is roughly one katori of rajma to one katori of rice, not the wedding-buffet ratio.
More lunch ideas
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