Low Sodium Cooked Rajma

Dive into the comforting flavors of **Low Sodium Cooked Rajma**, a hearty and wholesome Indian-inspired dish perfect for those seeking a heart-healthy yet flavorful meal. This recipe transforms tender red kidney beans into a luscious curry, simmered in a spiced tomato-onion base enriched with low-sodium vegetable broth. Infused with aromatic spices like cumin, turmeric, and garam masala, it captures the essence of traditional rajma while prioritizing low-sodium ingredients. With minimal prep and a slow simmer that deepens its rich flavors, this vegan-friendly dish pairs beautifully with steamed rice or warm flatbread. Savor a guilt-free and satisfying meal that’s ideal for family dinners or meal prep!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 1 cup Dried red kidney beans
• 4 cups Water
• 1 medium Onion
• 2 medium Tomatoes
• 1 inch piece Ginger
• 3 Garlic cloves
• 1 Green chili
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Garam masala
• 0.25 teaspoon Turmeric powder
• 0.5 teaspoon Paprika
• 2 tablespoons Cilantro leaves
• 2 cups Low-sodium vegetable broth
• 2 tablespoons Olive oil

Directions

Step 1

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

Step 2

Drain the soaked beans and set aside.

Step 3

Finely chop the onion, tomatoes, ginger, and garlic cloves. Slit the green chili.

Step 4

Heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium heat.

Step 5

Add the chopped onions to the pot and sauté until they turn translucent.

Step 6

Stir in the ginger, garlic, and green chili, and cook for another 2 minutes until the raw aroma disappears.

Step 7

Add the chopped tomatoes to the pot and cook until they become soft and the oil begins to separate.

Step 8

Add the coriander powder, cumin powder, turmeric powder, paprika, and a small pinch of garam masala. Stir well to combine the spices with the tomato mixture.

Step 9

Add the drained kidney beans and stir to coat them with the spice mixture.

Step 10

Pour in the low-sodium vegetable broth and bring the mixture to a boil.

Step 11

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 70 to 80 minutes, or until the beans are soft and cooked through. Stir occasionally and add water if necessary to maintain desired consistency.

Step 12

Garnish with freshly chopped cilantro leaves before serving.

Step 13

Serve hot with steamed rice or your choice of bread.

Nutrition Facts

Serving size	(2137.5g)

Amount per serving	% Daily Value*
Calories	1119.0

Total Fat 32.0g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 398.2mg	0%
Total Carbohydrate 162.1g	0%
Dietary Fiber 39.2g	0%
Total Sugars 21.4g
Protein 53.8g	0%

Vitamin D 0IU	0%
Calcium 496.5mg	0%
Iron 21.2mg	0%
Potassium 4430.0mg	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: 25.0%

Protein: 18.7%

Carbs: 56.3%