Low Sodium Boiled Rajma

Discover the wholesome goodness of *Low Sodium Boiled Rajma*, a healthy twist on a classic Indian comfort food. This recipe is perfect for those looking to enjoy rich, flavorful kidney beans without the added sodium, relying on a vibrant mix of aromatics and spices like turmeric, cumin, ginger, and garlic to pack a punch of flavor. Slow-simmered to tender perfection, the rajma is paired with a savory tomato-onion gravy that’s laced with garam masala and fresh cilantro for an irresistible finish. Prepared with minimal oil and no salt, this dish is an excellent choice for heart-conscious eaters or anyone seeking a nutritious, guilt-free meal. Serve it piping hot with steamed rice or whole-grain bread for a soul-satisfying, plant-based delight that’s as healthy as it is delicious!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 1 cup Dried kidney beans (rajma)
• 4 cups Water
• 1 medium, finely chopped Onion
• 1 medium, pureed Tomato
• 1 inch piece, finely grated Ginger
• 3 minced Garlic cloves
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 Bay leaf
• 2 tablespoons, chopped Cilantro
• 1 tablespoon Lemon juice
• 1 tablespoon Olive oil

Directions

Step 1

Rinse the dried kidney beans thoroughly under cold water. Soak them in 4 cups of water overnight or for at least 8 hours.

Step 2

Drain and rinse the soaked beans before cooking.

Step 3

In a large pot, add the soaked rajma, fresh 4 cups of water, and a bay leaf. Bring to a boil over high heat.

Step 4

Reduce the heat to medium-low, cover, and let the beans simmer for 60-75 minutes, or until tender.

Step 5

Once the beans are cooked, heat olive oil in a separate pan over medium heat.

Step 6

Add cumin seeds and let them splutter for a few seconds. Then, add the chopped onion and sauté until golden brown.

Step 7

Stir in the ginger and garlic, cooking for another minute until fragrant.

Step 8

Add the tomato puree, turmeric powder, coriander powder, and red chili powder. Cook until the tomato mixture thickens and the oil starts to separate from it.

Step 9

Add the cooked rajma to the tomato mixture along with the water they were boiled in, letting the flavors meld together.

Step 10

Simmer for another 15-20 minutes. Stir occasionally and mash a few rajma with the back of the spoon to thicken the gravy.

Step 11

Add garam masala and adjust any seasoning as needed. Note: Keep it low sodium-friendly.

Step 12

Turn off the heat and stir in the lemon juice and chopped cilantro.

Step 13

Serve hot with steamed rice or your choice of bread, enjoying a healthy and delicious low sodium meal.

Nutrition Facts

Serving size	(1500.1g)

Amount per serving	% Daily Value*
Calories	966.8

Total Fat 17.8g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 1273.4mg	0%
Total Carbohydrate 157.9g	0%
Dietary Fiber 56.4g	0%
Total Sugars 22.4g
Protein 53.6g	0%

Vitamin D 0IU	0%
Calcium 470.7mg	0%
Iron 22.0mg	0%
Potassium 3559.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.9%

Protein: 21.3%

Carbs: 62.8%