Low Sodium Chole Masala

Elevate your Indian cuisine game with this flavorful, heart-healthy Low Sodium Chole Masala! Crafted with tender, pressure-cooked chickpeas and a fragrant blend of spices like cumin, turmeric, and unsalted chole masala powder, this recipe delivers all the bold flavors of the classic dish without the excess salt. A medley of fresh ingredients, including juicy tomatoes, ginger-garlic paste, and a burst of bright lemon juice, creates a well-rounded and zesty flavor profile. Perfectly balanced and easy to make, this low sodium recipe is ideal for those seeking a nutritious, kidney-friendly meal without sacrificing taste. Serve it with whole wheat chapati or brown rice for a wholesome, satisfying meal that nourishes and delights.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 cup Dried chickpeas
• 4 cups Water
• 2 tablespoons Olive oil
• 1 teaspoon Cumin seeds
• 1 medium Onion, finely chopped
• 1 tablespoon Ginger-garlic paste
• 2 medium Tomatoes, chopped
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 tablespoon Chole masala powder (unsalted)
• 2 unit Green chilies, slit
• 0.25 teaspoon Baking soda
• 2 tablespoons Fresh coriander leaves, chopped
• 2 tablespoons Lemon juice
• 1 teaspoon Black pepper, freshly ground

Directions

Step 1

Rinse the dried chickpeas thoroughly and soak them overnight in 4 cups of water.

Step 2

Drain and rinse the chickpeas the next morning. Place them in a pressure cooker with 3 cups of fresh water and 1/4 teaspoon of baking soda.

Step 3

Cook the chickpeas in the pressure cooker for about 20 minutes or until they are tender. Let the pressure release naturally.

Step 4

In a large pan, heat 2 tablespoons of olive oil over medium heat.

Step 5

Add 1 teaspoon of cumin seeds and saute until they start to splutter.

Step 6

Add the finely chopped onion and cook until it becomes translucent.

Step 7

Stir in 1 tablespoon of ginger-garlic paste and cook for another minute until fragrant.

Step 8

Add the chopped tomatoes, 1 teaspoon coriander powder, 0.5 teaspoon turmeric powder, 0.5 teaspoon red chili powder, and 1 tablespoon of unsalted chole masala powder. Mix well and cook for about 5-7 minutes until the tomatoes break down and the spices are well incorporated.

Step 9

Add the cooked chickpeas to the pan along with some of the cooking liquid (about 1 cup), and gently mix to coat the chickpeas in the spice mixture.

Step 10

Add the slit green chilies and cook everything together for an additional 10-15 minutes, allowing the flavors to meld.

Step 11

Season with freshly ground pepper and adjust spices to taste. Stir in 2 tablespoons of lemon juice.

Step 12

Garnish with fresh coriander leaves before serving.

Step 13

Serve hot with whole wheat chapati or brown rice for a complete meal.

Nutrition Facts

Serving size	(1630.3g)

Amount per serving	% Daily Value*
Calories	1159.8

Total Fat 42.9g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 431.0mg	0%
Total Carbohydrate 159.8g	0%
Dietary Fiber 44.0g	0%
Total Sugars 35.5g
Protein 44.5g	0%

Vitamin D 0IU	0%
Calcium 405.1mg	0%
Iron 19.2mg	0%
Potassium 2861.7mg	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: 32.1%

Protein: 14.8%

Carbs: 53.1%