Low Sodium Rajma Chawal
Indulge in the comforting, classic flavors of *Low Sodium Rajma Chawal*, a healthy twist on a beloved North Indian dish. This recipe features tender red kidney beans simmered in a fragrant, low-sodium tomato and spice-based curry, paired perfectly with fluffy basmati rice. With aromatic spices like cumin, garam masala, and turmeric, and a hint of freshness from cilantro leaves, this wholesome dish delivers bold flavor without the excess salt, making it an ideal choice for heart-friendly, nutritious meals. Easy to prepare with pantry staples, this one-pot wonder is perfect for meal preps or a cozy, satisfying family dinner. Enjoy the rich taste of traditional rajma chawal guilt-free!
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Recipe Information
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
Instructions
Rinse and soak the red kidney beans in water overnight or for at least 8 hours.
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.
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.
In a large pan, heat oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the chopped onions and sauté until they turn translucent. Stir in garlic, ginger, and green chilies, sautéing for another minute.
Add the chopped tomatoes and cook until they become soft and mushy, about 5-7 minutes.
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.
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.
Let the rajma simmer on low heat for another 15-20 minutes to absorb all the flavors, stirring occasionally.
Once done, sprinkle chopped cilantro leaves over the rajma for garnish.
Serve hot rajma over the cooked basmati rice.
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 267 mg | 12% | |
| Total Carbohydrate | 209.3 g | 76% | |
| Dietary Fiber | 59.9 g | 214% | |
| Total Sugars | 20.2 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4202 mg | 89% | |
*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.
