Rajma chaat-style protein bowl
This bowl reimagines rajma – usually eaten with rice – into a tangy chaat-style plate that still retains the comforting warmth of the original. Nutritional Benefits: Rajma provides plant-based protein, fibre and iron, a good mix for sustained energy and digestion. Tomatoes and onions add vitamin C, and a spoon of tamarind-date chutney and roasted cumin adds the tang and warmth of chaat without frying.
720 kcal
Calories
47 g
Protein
136 g
Carbs
2 g
Fat
Ingredients
- •1 cup rajma (kidney beans), soaked overnight and boiled till soft
- •1 onion, finely chopped
- •1 tomato, finely chopped
- •1/2 cucumber, diced
- •1 teaspoon roasted cumin powder
- •1/2 teaspoon chaat masala
- •1 tablespoon tamarind-date chutney
- •1 tablespoon chopped coriander leaves
- •1 teaspoon lemon juice
- •Salt to taste
Method
- 1
Drain the boiled rajma and let it cool slightly, reserving a few tablespoons of the cooking liquid.
- 2
Combine the rajma with onion, tomato and cucumber in a large bowl.
- 3
Add roasted cumin powder, chaat masala, tamarind-date chutney, lemon juice and salt. Toss it together lightly, loosening with a little of the reserved cooking liquid if needed.
- 4
Garnish with chopped coriander and serve it immediately, either on its own or on a bed of greens.
- 5
Summary: By treating rajma like chaat and not a heavy curry, the bowl maintains its iron and fibre benefits in a quick and portable lunch.