Low calorie Rajma Masala - Red Kidney Beans Gravy - Low calorie side dishes for roti, poori, jeera rice and pulao

Low calorie Rajma Masala - usually for dinner, I prefer to cook side dishes with less oil because it helps in easy digestion plus healthy too. This masala is prepared with a few spices, red chilly, onions and tomatoes. This low calorie rajma masala tastes good with chapathi, poori or jeera rice. 

The masala paste adds a nice flavour to this gravy. The spices fennel, star aniseed, cardamom, bay leaf, cloves, cinnamon and Kashmiri red chillies are dry roasted in a pan and then grounded along with onions and garlic. For this masala I have not included red chilly powder & garamasala powder, but if you want, you can add it according to your taste buds. Make sure to soak the rajma for 8 to 10 hours because it takes more time to cook. Now let's see how to prepare low calorie rajma masala with step by step methods.

Here is a short video for Low calorie Rajma Masala 

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Low Calorie Rajma Masala with step by step photos

Prep time : 20 minutes
Cook time : 25 minutes
Soaking time : 8 to 10 hours
Serves : 4
Category : side dish
Author : Muthulakshmi Madhavakrishnan


  • 200 grams rajma
  • 1 onion
  • 4 tomato
  • 1 tbsp tamarind extract
  • 7 garlic cloves
  • small piece ginger
  • 1 tsp fennel
  • 2 small piece cinnamon
  • 3 cloves
  • 2 cardamom
  • 1 bay leaf
  • 1 star aniseed
  • 4 kashmiri red chilly
  • 2 red chilly
  • 1/2 tsp turmeric powder
  • 1 tsp jaggery
  • salt to taste
  • 2 tbsp oil

Cooking Directions

Wash the rajma in water and soak in 3 cups of water for 8 hours. After 8 hours, add it to a pressure cooker along with salt and required water. Pressure cook for 10 whistles. 

Take a vessel and add the tomatoes. Cook them well and remove the skins gently. Soak the tamarind in warm water and extract the juice thickly.

Heat a kadai and add all the spices one by one and roast them slightly and then add the red chillies. Turn off the heat and allow it to cool down for a while and add it to a mixer jar along with the onions, ginger and garlic cloves. Grind it smoothly. 

Heat oil in a kadai over medium heat. Add the ground masla paste. Saute in low flame for 10 minutes. In the meantime, grind the tomatoes. 

When the oil starts to leave the sides of the masala add the tomato puree and saute well.

After a few minutes, add tamarind extract,turmeric powder and jaggery. 

Add the cooked rajma along with the cooked water. Stir well. Add required salt. Mix everything well and let the masala simmer for 10 minutes on low flame.Keep on stirring in between. Cook till you get the consistency you prefer. It should be medium thick.

Finally, add coriander leaves and turn off the heat.  

Healthy and tasty Rajma masala is ready to serve. Kindly check out the video for more detailed steps. 


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