Low Sodium Rajma Masala

Dive into the hearty comfort of Low Sodium Rajma Masala, a flavorful twist on the Indian classic that puts your health first without compromising taste. Packed with tender, protein-rich kidney beans and simmered in a fragrant tomato-onion gravy, this dish is brimming with aromatic spices like cumin, coriander, and garam masala. Designed for those watching their sodium intake, this recipe relies on the natural depth of fresh ingredients, including a splash of tangy lemon juice and a garnish of vibrant coriander leaves, to create an explosion of flavor. With minimal prep and a cook time under an hour, this wholesome, vegetarian dish pairs perfectly with steamed rice or warm whole-grain roti for a satisfying, low-salt meal that’s as nourishing as it is delicious.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Kidney Beans (Rajma), soaked overnight
• 1 large Onion, finely chopped
• 2 medium Tomatoes, pureed
• 1 tablespoon Ginger-Garlic Paste
• 2 pieces Green Chilies, slit lengthwise
• 1 teaspoon Cumin Seeds
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder
• 1 teaspoon Garam Masala
• 2 tablespoons Oil (preferably olive or canola)
• 2 tablespoons Fresh Coriander Leaves, chopped
• 3 cups Water
• 1 tablespoon Lemon Juice

Directions

Step 1

Rinse the soaked kidney beans and drain.

Step 2

In a large pot, bring the 3 cups of water to a boil. Add the kidney beans and cook until they are tender, approximately 25-30 minutes. If using a pressure cooker, cook for about 4-5 whistles.

Step 3

In a large pan on medium heat, add oil. Once the oil is hot, add cumin seeds and let them splutter.

Step 4

Add the finely chopped onions and sauté until they turn golden brown.

Step 5

Mix in the ginger-garlic paste and green chilies, and sauté for another 1-2 minutes until the raw smell disappears.

Step 6

Stir in the tomato puree and cook for 5-7 minutes until the mixture starts releasing oil.

Step 7

Add coriander powder, cumin powder, turmeric powder, and red chili powder. Cook the spices for an additional 2-3 minutes.

Step 8

Add the cooked kidney beans along with their cooking liquid to the pan. Mix well and bring the mixture to a simmer.

Step 9

Cover and let it cook on low heat for about 10 minutes, allowing the flavors to meld together.

Step 10

Sprinkle garam masala over the Rajma Masala and stir well.

Step 11

Turn off the heat and add lemon juice for a hint of tanginess.

Step 12

Garnish with freshly chopped coriander leaves before serving.

Nutrition Facts

Serving size	(1262.7g)

Amount per serving	% Daily Value*
Calories	666.7

Total Fat 30.7g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 83.0mg	0%
Total Carbohydrate 82.6g	0%
Dietary Fiber 20.4g	0%
Total Sugars 13.8g
Protein 23.6g	0%

Vitamin D 0IU	0%
Calcium 245.3mg	0%
Iron 12.7mg	0%
Potassium 1830.5mg	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: 39.4%

Protein: 13.5%

Carbs: 47.1%