Low Sodium Rajma Sabzi

Savor the comforting flavors of Indian cuisine with this *Low Sodium Rajma Sabzi*, a heart-healthy twist on the classic rajma curry. Packed with tender kidney beans simmered in a rich, aromatic tomato-onion gravy, this recipe delivers bold taste without relying on excessive salt. Elevated by fragrant spices like cumin, coriander, turmeric, and garam masala, every spoonful is a burst of wholesome flavors. The use of fresh garlic, ginger, and green chili adds depth, while a drizzle of zesty lemon juice and a garnish of vibrant cilantro complete the dish beautifully. Perfect for those watching their sodium intake, this vegan-friendly and protein-rich curry pairs wonderfully with steamed rice or soft chapati for a nourishing, guilt-free meal. Ready in just under an hour, this low sodium marvel is sure to satisfy your cravings for comfort food!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Dried kidney beans (rajma)
• 5 cups Water
• 1 large, finely chopped Onion
• 2 large, pureed Tomatoes
• 3 cloves, minced Garlic
• 1 inch, grated Ginger
• 1 small, finely chopped Green chili
• 2 tablespoons Olive oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 0.25 cup, chopped Fresh cilantro leaves
• 1 tablespoon Lemon juice

Directions

Step 1

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

Step 2

Drain and rinse the soaked beans. In a pressure cooker, add the soaked beans and 3 cups of fresh water. Cook for about 20-25 minutes on medium heat until they are soft and cooked through.

Step 3

In a large pan, heat olive oil over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until aromatic.

Step 4

Add the finely chopped onions to the pan. Sauté them for 5-7 minutes until they turn golden brown.

Step 5

Stir in the minced garlic, grated ginger, and chopped green chili. Cook for another 2 minutes until the raw aroma disappears.

Step 6

Pour in the tomato puree and cook for 5-7 minutes on medium heat until the oil starts separating from the mixture.

Step 7

Mix in the coriander powder, cumin powder, turmeric powder, and red chili powder. Stir well to combine the spices with the tomato mixture.

Step 8

Add the cooked kidney beans to the pan along with the cooking liquid. Mix well to combine with the spicy mixture.

Step 9

Simmer the Rajma on low heat for about 10-15 minutes, allowing the flavors to meld together. Stir occasionally.

Step 10

Finish off with garam masala and stir well. Adjust the consistency of the curry by adding a little more water if needed.

Step 11

Garnish with freshly chopped cilantro and a drizzle of lemon juice before serving.

Step 12

Serve the Low Sodium Rajma Sabzi hot with rice or chapati for a satisfying meal.

Nutrition Facts

Serving size	(2045.1g)

Amount per serving	% Daily Value*
Calories	1139.8

Total Fat 33.7g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 135.1mg	0%
Total Carbohydrate 165.2g	0%
Dietary Fiber 60.3g	0%
Total Sugars 23.2g
Protein 56.5g	0%

Vitamin D 0IU	0%
Calcium 554.4mg	0%
Iron 24.3mg	0%
Potassium 4279.6mg	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: 25.5%

Protein: 19.0%

Carbs: 55.5%