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
Drain the boiled rajma and let it cool slightly, reserving a few tablespoons of the cooking liquid.
Combine the rajma with onion, tomato and cucumber in a large bowl.
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.
Garnish with chopped coriander and serve it immediately, either on its own or on a bed of greens.
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.
