21 familiar Indian dinners, each built to land under about 600 mg sodium a plate — using the spices already in your kitchen, not imported ingredients.

The salt in a normal dinner is not the pinch you add to dal. It is the papad, the achaar, the masala sachet, the stock cube. This book cooks around those, with hing, jeera, amchur, tamarind, curd and lemon doing the work salt usually does.

Inside (22 pages):

• 21 dinners for two: khichdi, palak paneer, chana masala, rajma, baingan bharta, lauki, sambar, kadhi, bhindi, methi chicken, egg and paneer bhurji, and more
• grams and household measures, numbered method, and how much salt the whole dish takes
• why kala namak, sendha namak and sea salt are all sodium
• the quarter-teaspoon habit: how much salt one teaspoon actually carries
• a 3-week plan, one shopping list, and the plate template
• what to ask your doctor, especially with kidney disease

Free companion guide: https://hardy4.tech/snack-guide-india.pdf

Education from a patient, not medical advice. Your doctor or dietitian sets your sodium, potassium and protein targets.