Low Sodium Rajma Sabzi
Discover a wholesome twist on a classic Indian favorite with this Low Sodium Rajma Sabzi recipe. Perfect for those seeking healthier options without sacrificing flavor, this dish features tender, protein-packed kidney beans simmered in a rich, aromatic blend of tomatoes, ginger, garlic, and warming spices. By keeping sodium levels low, this hearty curry becomes a guilt-free indulgence, ideal for heart-healthy diets or anyone watching their salt intake. With vibrant notes of cilantro and a zesty finish from fresh lemon juice, this rajma sabzi pairs beautifully with rice or chapati, delivering comfort and nutrition in every bite. Easy to prepare and loaded with bold spices, it’s a delicious way to enjoy traditional Indian cuisine the mindful way.
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Recipe Information
Ingredients
- 1 cup Dried kidney beans (rajma)
- 5 cups Water
- 1 large, finely chopped Onion
- 2 large, pureed Tomatoes
- 3 cloves, minced Garlic
- 1 inch, grated Ginger
- 1 small, finely chopped Green chili
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 0.25 cup, chopped Fresh cilantro leaves
- 1 tablespoon Lemon juice
Instructions
Rinse the dried kidney beans thoroughly and soak them in 4 cups of water overnight or for at least 8 hours.
Drain and rinse the soaked beans. In a pressure cooker, add the soaked beans and 3 cups of fresh water. Cook for about 20-25 minutes on medium heat until they are soft and cooked through.
In a large pan, heat olive oil over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the finely chopped onions to the pan. Sauté them for 5-7 minutes until they turn golden brown.
Stir in the minced garlic, grated ginger, and chopped green chili. Cook for another 2 minutes until the raw aroma disappears.
Pour in the tomato puree and cook for 5-7 minutes on medium heat until the oil starts separating from the mixture.
Mix in the coriander powder, cumin powder, turmeric powder, and red chili powder. Stir well to combine the spices with the tomato mixture.
Add the cooked kidney beans to the pan along with the cooking liquid. Mix well to combine with the spicy mixture.
Simmer the Rajma on low heat for about 10-15 minutes, allowing the flavors to meld together. Stir occasionally.
Finish off with garam masala and stir well. Adjust the consistency of the curry by adding a little more water if needed.
Garnish with freshly chopped cilantro and a drizzle of lemon juice before serving.
Serve the Low Sodium Rajma Sabzi hot with rice or chapati for a satisfying meal.
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 60.3 g | 215% | |
| Total Sugars | 23.2 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 4280 mg | 91% | |
*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.
