Lunch Ideas
Rajma Chawal with Brown Rice
The classic, made to fit a fat-loss plan: a proper rajma gravy, a measured portion of brown rice, and a bowl of curd on the side. Comfort food with the numbers under control.
420
kcal
17g
protein
68g
carbs
8g
fat
Per serving · makes 2 · 40 minutes
Ingredients
- •1 cup rajma, soaked overnight
- •1 cup brown rice, cooked (about half cup dry)
- •1 onion, finely chopped
- •2 tomatoes, pureed
- •1 tsp ginger-garlic paste
- •1 tsp coriander powder, half tsp cumin, half tsp garam masala, half tsp red chilli, quarter tsp turmeric
- •2 tsp oil
- •Salt, coriander
- •A pinch of kasuri methi
Method
- 1.Pressure cook the soaked rajma with salt for 5 to 6 whistles until fully soft. Keep the cooking water.
- 2.Heat the oil, fry the onion until deep golden, then add ginger-garlic paste and the tomato puree. Cook until the oil separates.
- 3.Add all the spices, then the rajma with its water. Simmer 15 minutes, mashing a few beans against the pan to thicken the gravy.
- 4.Finish with kasuri methi and coriander.
- 5.Serve a ladle of rajma over a measured cup of brown rice, with curd on the side.
Coach’s note
Mash a spoonful of beans into the gravy instead of adding cream or butter. It thickens the same way with none of the calories.
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