Low Sodium Cooked Rajma
Indulge in the hearty and wholesome flavors of **Low Sodium Cooked Rajma**, a health-conscious twist on the classic North Indian kidney bean curry. This recipe showcases tender, protein-packed dried red kidney beans simmered to perfection in a fragrant blend of spices, including cumin, coriander, and garam masala, all balanced with the natural sweetness of tomatoes and the aromatic kick of ginger and garlic. By using low-sodium vegetable broth, this dish delivers robust flavor while keeping salt levels in check, making it ideal for those seeking healthier meal options. Perfectly paired with steamed rice or warm bread, this one-pot wonder is a satisfying and nourishing choice for family dinners. Plus, with its simple, step-by-step preparation, it’s as easy to make as it is flavorful!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Rinse the dried kidney beans thoroughly under running water. Soak them in 4 cups of water overnight or for at least 8 hours.
Drain the soaked beans and set aside.
Finely chop the onion, tomatoes, ginger, and garlic cloves. Slit the green chili.
Heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium heat.
Add the chopped onions to the pot and sauté until they turn translucent.
Stir in the ginger, garlic, and green chili, and cook for another 2 minutes until the raw aroma disappears.
Add the chopped tomatoes to the pot and cook until they become soft and the oil begins to separate.
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.
Add the drained kidney beans and stir to coat them with the spice mixture.
Pour in the low-sodium vegetable broth and bring the mixture to a boil.
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.
Garnish with freshly chopped cilantro leaves before serving.
Serve hot with steamed rice or your choice of bread.
Nutrition Facts
Calories |
1119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 398 mg | 17% | |
| Total Carbohydrate | 162.1 g | 59% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 21.4 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 4430 mg | 94% | |
*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.
