For a useful estimate, weigh the cooked rajma beans in your helping and look up a cooked-bean figure. A bowl with a lot of gravy can weigh the same as a bowl that contains more beans.
Start with the beans
If you are comparing lunch portions, weigh a typical ladle of beans separately once. Multiply the protein per 100 g of cooked beans by your cooked weight and divide by 100. If the whole batch was portioned equally, you can also calculate from the full recipe and divide by the number of helpings.
Finish the meal
Serve it with rice or roti and the vegetables you usually enjoy. If you want to compare two meals, write down the rest of each plate along with the rajma. Build a dal, rice and curd dinner · ICMR-NIN dietary guidelines
Dal water or a bowl of dal? What ends up in each
Use the ladle you already serve with
Scoop a typical helping and see how much of it is beans. A thick rajma usually puts more beans into the same ladle than a thin gravy. If the cooker batch is shared unevenly, weighing one usual helping gives a better starting point than dividing the full pot by the number of people. Write down the cooked weight so you can compare with another bowl on a later day.