Pan-Indian · Main
Rajma
Red kidney bean curry
- Energy
- 247 kcal
- Protein
- 12.1 g
- Fibre
- 11.9 g
- Time
- 50 min
Per serving, 146 g.1 Good for lunch or dinner.
One serving gives you
- 47%of the day’s folate
- 13%of the day’s iron
- 12%of the day’s zinc
- 48%of the day’s fibre
Nutrition facts
One serving, 146 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy247 kcal14%
Carbohydrates
- Carbohydrate31.8 g11%
- Fibre11.9 g48%
- Soluble fibre2.1 g
Fats
- Fat7.19 g15%
- Saturated fat limit1.23 g6% of limit
- Monounsaturated fat3.13 g
- Polyunsaturated fat2.17 g
- Omega-61.85 g23%
- Omega-30.32 g32%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein12.1 g24%
- Histidine313 mg52%
- Isoleucine492 mg41%
- Leucine893 mg38%
- Lysine764 mg71%
- Methionine + cystine200 mg33%
- Phenylalanine + tyrosine1,054 mg125%
- Threonine488 mg116%
- Tryptophan126 mg60%
- Valine595 mg76%
Vitamins
- Vitamin A41 µg5%
- Vitamin B10.15 mg11%
- Vitamin B20.11 mg6%
- Vitamin B31.38 mg13%
- Vitamin B51.23 mg25%
- Vitamin B60.18 mg10%
- BiotinNot in the source data
- Folate104 µg47%
- Vitamin B120 µg0%
- Vitamin C14 mg22%
- Vitamin D0 µg0%
- Vitamin E1.18 mg16%
- Vitamin K25.1 µg46%
Minerals
- Calcium93.9 mg9%
- ChromiumNot in the source data
- Copper0.41 mg24%
- IodineNot in the source data
- Iron3.85 mg13%
- Magnesium100 mg27%
- Manganese1.04 mg26%
- MolybdenumNot in the source data
- Phosphorus230 mg23%
- Potassium771 mg22%
- Selenium12.3 µg31%
- Sodium limit325 mg16% of limit
- Zinc1.61 mg12%
Ingredients
Weighed raw, for one serving. Telugu name after each.
12 ingredients
- Rajmah, red52.5 g
- Groundnut oil palli nune5.5 g
- Onion, big ullipaya35 g
- Tomato, ripe, local40 g
- Ginger, fresh allam3 g
- Garlic, big clove vellulli3 g
- Chillies, red endu mirapakaya1.2 g
- Coriander seeds dhaniyalu1.2 g
- Turmeric powder pasupu0.3 g
- Coriander leaves kothimeera3 g
- Cumin seeds jeelakarra0.8 g
- Iodized salt (table salt) uppu0.8 g
Method
About 50 minutes.
- 1
Drain the soaked 52 g red kidney beans and pressure-cook with salt until soft (5–7 whistles).
- 2
Heat 5.5 g groundnut oil; add the cumin, then the chopped onion and cook until golden. Add ginger, garlic, the tomato, turmeric, chilli powder, ground coriander and salt; cook until the oil separates.
- 3
Add the red kidney beans with its cooking water and simmer 15 minutes, mashing a few to thicken. Finish with coriander leaves.