Low Sodium Rajma Masala
Discover the comforting flavors of Low Sodium Rajma Masala, a nutritious and heart-healthy twist on the classic North Indian curry. Packed with protein-rich kidney beans and a robust blend of aromatic spices like cumin, coriander, and garam masala, this recipe delivers all the warmth and depth of traditional rajma while being gentle on your sodium intake. Fresh tomato puree creates a velvety base, while ginger-garlic paste and green chilies add layers of spice and zest. Perfectly balanced with a splash of lemon juice and garnished with fragrant coriander leaves, this wholesome dish pairs beautifully with steamed rice or whole wheat flatbread. Ready in just an hour, Low Sodium Rajma Masala is an easy, flavorful choice for anyone seeking health-conscious comfort food.
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Recipe Information
Ingredients
- 1 cup Kidney Beans (Rajma), soaked overnight
- 1 large Onion, finely chopped
- 2 medium Tomatoes, pureed
- 1 tablespoon Ginger-Garlic Paste
- 2 pieces Green Chilies, slit lengthwise
- 1 teaspoon Cumin Seeds
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 2 tablespoons Oil (preferably olive or canola)
- 2 tablespoons Fresh Coriander Leaves, chopped
- 3 cups Water
- 1 tablespoon Lemon Juice
Instructions
Rinse the soaked kidney beans and drain.
In a large pot, bring the 3 cups of water to a boil. Add the kidney beans and cook until they are tender, approximately 25-30 minutes. If using a pressure cooker, cook for about 4-5 whistles.
In a large pan on medium heat, add oil. Once the oil is hot, add cumin seeds and let them splutter.
Add the finely chopped onions and sauté until they turn golden brown.
Mix in the ginger-garlic paste and green chilies, and sauté for another 1-2 minutes until the raw smell disappears.
Stir in the tomato puree and cook for 5-7 minutes until the mixture starts releasing oil.
Add coriander powder, cumin powder, turmeric powder, and red chili powder. Cook the spices for an additional 2-3 minutes.
Add the cooked kidney beans along with their cooking liquid to the pan. Mix well and bring the mixture to a simmer.
Cover and let it cook on low heat for about 10 minutes, allowing the flavors to meld together.
Sprinkle garam masala over the Rajma Masala and stir well.
Turn off the heat and add lemon juice for a hint of tanginess.
Garnish with freshly chopped coriander leaves before serving.
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 83 mg | 4% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 13.8 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1830 mg | 39% | |
*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.
