Low Sodium Rajma Chawal

Savor the comforting taste of traditional Rajma Chawal with a heart-healthy twist in this Low Sodium Rajma Chawal recipe. Packed with wholesome red kidney beans, aromatic basmati rice, and a medley of Indian spices, this dish delivers rich, authentic flavors without relying on excess salt. Slow-simmered with low-sodium vegetable broth, garlic, ginger, and tangy tomatoes, the creamy rajma curry pairs perfectly with fluffy steamed rice for a satisfying, nutrient-rich meal. Ideal for those seeking a low-sodium diet without compromising on taste, this recipe balances bold spices with natural ingredients, making it a guilt-free indulgence for family dinners or easy weeknight meals. Garnished with fresh cilantro, it’s a nutritious, flavorful delight that’s ready to nourish your body and soul.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 cup Red kidney beans (rajma), dried
• 1 cup Basmati rice
• 6 cups Water
• 1 large Onion, finely chopped
• 2 medium Tomatoes, finely chopped
• 3 cloves Garlic, minced
• 1 inch piece Ginger, grated
• 2 small Green chilies, chopped (optional)
• 1 cup Low sodium vegetable broth
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 2 tablespoons Cilantro leaves, chopped
• 2 tablespoons Oil, preferably olive or vegetable oil
• 1 Bay leaf

Directions

Step 1

Rinse and soak the red kidney beans in water overnight or for at least 8 hours.

Step 2

Drain and rinse the soaked beans. In a pressure cooker, add the beans along with 4 cups of water and the bay leaf. Cook for about 20-25 minutes or until the beans are soft.

Step 3

While the beans are cooking, rinse the basmati rice until the water runs clear. In a pot, add 2 cups of water and rice. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the rice is cooked and the water is absorbed. Set aside.

Step 4

In a large pan, heat oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.

Step 5

Add the chopped onions and sauté until they turn translucent. Stir in garlic, ginger, and green chilies, sautéing for another minute.

Step 6

Add the chopped tomatoes and cook until they become soft and mushy, about 5-7 minutes.

Step 7

Mix in coriander powder, turmeric powder, red chili powder, and garam masala. Cook the spices with the tomato mixture for 2-3 minutes until fragrant.

Step 8

Add the cooked kidney beans along with the low sodium vegetable broth. Stir everything well, slightly mashing some of the beans to thicken the curry.

Step 9

Let the rajma simmer on low heat for another 15-20 minutes to absorb all the flavors, stirring occasionally.

Step 10

Once done, sprinkle chopped cilantro leaves over the rajma for garnish.

Step 11

Serve hot rajma over the cooked basmati rice.

Nutrition Facts

Serving size	(2559.4g)

Amount per serving	% Daily Value*
Calories	1331.0

Total Fat 31.8g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 267.3mg	0%
Total Carbohydrate 209.3g	0%
Dietary Fiber 59.9g	0%
Total Sugars 20.2g
Protein 62.7g	0%

Vitamin D 0IU	0%
Calcium 548.2mg	0%
Iron 23.4mg	0%
Potassium 4201.5mg	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: 20.8%

Protein: 18.3%

Carbs: 60.9%