Low Sodium Boiled Rajma
Experience the perfect blend of hearty comfort and wholesome nutrition with this *Low Sodium Boiled Rajma* recipe. Featuring tender, slow-simmered kidney beans infused with aromatic spices like cumin, turmeric, and garam masala, this dish delivers rich and satisfying flavors while prioritizing heart-healthy, low sodium ingredients. A fragrant base of sautéed onions, garlic, and ginger pairs beautifully with the natural creaminess of the rajma, while fresh cilantro and a splash of lemon juice add a vibrant, zesty finish. With minimal salt and maximum taste, this protein-packed staple is perfect for those looking to enjoy a flavorful yet health-conscious meal. Pair it with steamed rice or flatbreads for a delightful, wholesome feast that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 cup Dried kidney beans (rajma)
- 4 cups Water
- 1 medium, finely chopped Onion
- 1 medium, pureed Tomato
- 1 inch piece, finely grated Ginger
- 3 minced Garlic cloves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 Bay leaf
- 2 tablespoons, chopped Cilantro
- 1 tablespoon Lemon juice
- 1 tablespoon Olive oil
Instructions
Rinse the dried kidney beans thoroughly under cold water. Soak them in 4 cups of water overnight or for at least 8 hours.
Drain and rinse the soaked beans before cooking.
In a large pot, add the soaked rajma, fresh 4 cups of water, and a bay leaf. Bring to a boil over high heat.
Reduce the heat to medium-low, cover, and let the beans simmer for 60-75 minutes, or until tender.
Once the beans are cooked, heat olive oil in a separate pan over medium heat.
Add cumin seeds and let them splutter for a few seconds. Then, add the chopped onion and sauté until golden brown.
Stir in the ginger and garlic, cooking for another minute until fragrant.
Add the tomato puree, turmeric powder, coriander powder, and red chili powder. Cook until the tomato mixture thickens and the oil starts to separate from it.
Add the cooked rajma to the tomato mixture along with the water they were boiled in, letting the flavors meld together.
Simmer for another 15-20 minutes. Stir occasionally and mash a few rajma with the back of the spoon to thicken the gravy.
Add garam masala and adjust any seasoning as needed. Note: Keep it low sodium-friendly.
Turn off the heat and stir in the lemon juice and chopped cilantro.
Serve hot with steamed rice or your choice of bread, enjoying a healthy and delicious low sodium meal.
Nutrition Facts
Calories |
967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1273 mg | 55% | |
| Total Carbohydrate | 157.9 g | 57% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 22.4 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3560 mg | 76% | |
*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.
