Pasta with Rajma

Pasta with Rajma is a delightful fusion dish that combines the rich flavors of Indian kidney beans with the comforting texture of pasta. This healthy meal is packed with protein and fiber, making it a satisfying choice for lunch or dinner.

Ingredients

• Pasta (whole wheat) - 150 grams
• Rajma (kidney beans, cooked) - 1 cup (about 240 grams)
• Olive oil - 2 tablespoons
• Onion (finely chopped) - 1 medium
• Garlic (minced) - 3 cloves
• Ginger (grated) - 1 teaspoon
• Tomato (chopped) - 1 medium
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon (adjust to taste)
• Salt - to taste
• Fresh cilantro (chopped) - for garnish
• Lemon juice - 1 tablespoon

Steps

1. Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
2. In a pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger to the pan, stirring for another minute until fragrant.
4. Stir in the chopped tomato and cook until it softens, about 3-4 minutes.
5. Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for 2 minutes to toast the spices.
6. Mix in the cooked rajma and a splash of water if needed. Let it simmer for 5-7 minutes to combine flavors.
7. Add the cooked pasta to the rajma mixture, tossing gently to coat the pasta evenly.
8. Remove from heat and drizzle with lemon juice. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber from rajma, promoting satiety and digestive health.
• Whole wheat pasta provides complex carbohydrates for sustained energy.

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