Low Sodium Rajma Curry
Discover the vibrant flavors of this Low Sodium Rajma Curry, a wholesome and heart-healthy twist on the classic North Indian dish. Made with tender red kidney beans, perfectly simmered in a fragrant medley of onions, tomatoes, and warming spices like cumin, coriander, and garam masala, this curry is big on flavor yet low on salt. Perfect for those seeking a satisfying plant-based meal, this recipe uses fresh cilantro and a splash of lemon juice to elevate its taste naturally. Serve it with fluffy rice or warm naan for a comforting dinner that’s both nutritious and delicious. Simple to prepare and ideal for meal prep, this wholesome curry is sure to become a go-to for your healthy cooking repertoire.
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Recipe Information
Ingredients
- 1 cup dried red kidney beans
- 4 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 2 medium tomatoes, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the dried red kidney beans under cold water. Soak them in 4 cups of water overnight or for at least 8 hours.
After soaking, drain and rinse the beans again. Add them to a pressure cooker along with 4 cups of fresh water.
Pressure cook the beans on medium-high heat for 20-25 minutes until they are soft and cooked through. Alternatively, boil the beans in a pot until they are tender, which takes about 1-1.5 hours.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Add minced ginger and garlic to the pan, and sauté for another 1-2 minutes until fragrant.
Stir in finely chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture, about 5 minutes.
Add ground cumin, ground coriander, turmeric powder, red chili powder, and garam masala. Stir and cook the spices with the tomato mixture for 2 minutes.
Add the cooked kidney beans to the pan along with cooking water. If using a pot, add additional water as needed to make a gravy-like consistency.
Simmer the curry over low heat for 15-20 minutes to allow the flavors to meld. Stir occasionally to prevent sticking.
Remove from heat and stir in freshly chopped cilantro and lemon juice for a fresh flavor boost.
Serve the low sodium rajma curry hot with rice or your preferred bread.
Nutrition Facts
Calories |
1052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 16.3 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3756 mg | 80% | |
*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.
