A classic North Indian dish consisting of kidney beans cooked in a flavorful gravy and served with steamed basmati rice.

Rajma Chawal recipe
Prep Time
20min
Cook Time
1hr 0min
Total Time
1hr 20min

Ingredients

4 Servings
(1 serving = 1 plate)

For Rajma

  • dried kidney beans (rajma), soaked overnight
    dried kidney beans (rajma), soaked overnight
    1cup
  • oil
    oil
    2tbsp
  • cumin seeds
    cumin seeds
    1tsp
  • large onion, finely chopped
    large onion, finely chopped
    1piece
  • tomatoes, finely chopped (or 1 cup canned tomato puree)
    tomatoes, finely chopped (or 1 cup canned tomato puree)
    2piece
  • ginger-garlic paste
    ginger-garlic paste
    1tbsp
  • green chillies, slit (optional)
    green chillies, slit (optional)
    2piece
  • turmeric powder
    turmeric powder
    1tsp
  • cumin powder
    cumin powder
    1tsp
  • coriander powder
    coriander powder
    1tsp
  • red chilli powder (adjust to taste)
    red chilli powder (adjust to taste)
    1/2tsp
  • garam masala
    garam masala
    1tsp
  • Salt to taste
    Salt to taste
  • Fresh coriander leaves for garnish
    Fresh coriander leaves for garnish
  • water or as needed
    water or as needed
    2cups

For Chawal (Rice)

  • basmati rice
    basmati rice
    1cup
  • water
    water
    2cups
  • bay leaf
    bay leaf
    1piece
  • cloves
    cloves
    1clove
  • green cardamom pods
    green cardamom pods
    1piece
  • oil or ghee
    oil or ghee
    1tsp
  • Salt to taste
    Salt to taste

How to make Rajma Chawal

Prepare the Rajma

  1. Step 1

    Drain the soaked kidney beans and rinse them.

  2. Step 2

    In a pressure cooker, add the beans with enough water to cover them. Cook for 4-5 whistles or until the beans are soft. Set aside.

Cook the Rajma Gravy

  1. Step 1

    Heat oil in a large pan or pressure cooker over medium heat.

  2. Step 2

    Add cumin seeds and let them splutter.

  3. Step 3

    Add the chopped onions and sauté until golden brown.

  4. Step 4

    Add the ginger-garlic paste and green chillies. Cook for a minute.

  5. Step 5

    Add the chopped tomatoes or tomato puree, and cook until the oil starts to separate from the mixture.

  6. Step 6

    Stir in the turmeric powder, cumin powder, coriander powder, red chilli powder, and salt. Cook for a couple of minutes.

  7. Step 7

    Add the cooked rajma (along with its cooking water) to the pan. Stir well.

  8. Step 8

    Simmer on low heat for 10-15 minutes to let the flavours meld and the gravy thicken. Adjust the consistency with additional water if needed.

  9. Step 9

    Add garam masala, mix well, and cook for another 2 minutes.

  10. Step 10

    Garnish with fresh coriander leaves.

Prepare the Chawal (Rice)

  1. Step 1

    Rinse the basmati rice under cold water until the water runs clear.

  2. Step 2

    In a pot or rice cooker, heat oil or ghee and add the bay leaf, cloves, and cardamom pods.

  3. Step 3

    Add the rinsed rice and stir for a minute.

  4. Step 4

    Add water and salt. Bring to a boil, then reduce the heat to low, cover, and cook for 15-20 minutes or until the rice is tender and water is absorbed.

  5. Step 5

    Let the rice sit covered for a few minutes before fluffing with a fork.

Serve

  1. Step 1

    Serve the hot Rajma with steamed rice, and enjoy with a side of yogurt or pickle if desired.

Nutrition (per serving)

Calories

325.0kcal (16.25%)

Protein

13.8g (27.5%)

Carbs

52.5g (19.09%)

Sugars

2.5g (5%)

Healthy Fat

6.3g

Unhealthy Fat

1.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Soak the kidney beans overnight to ensure they cook faster and evenly.

  2. Adjust the spices according to your taste preference.

  3. You can use canned kidney beans if you're short on time, but the flavor is best with dried beans.

FAQS

  1. How do I cook kidney beans for Rajma Chawal in a pressure cooker?

    To cook kidney beans for Rajma Chawal in a pressure cooker, first soak 1 cup of dried kidney beans overnight. Drain and rinse them, then add the beans to the pressure cooker with enough water to cover them. Cook for 4-5 whistles or until the beans are soft. This method ensures that the beans are tender and ready to be added to the flavorful gravy.

  2. What are some dietary substitutions for Rajma Chawal?

    If you're looking for dietary substitutions for Rajma Chawal, you can use canned kidney beans instead of dried ones for quicker preparation. For a vegan option, ensure that you use oil instead of ghee for cooking the rice. Additionally, if you're gluten-free, this dish is naturally gluten-free, but always check your spices for any hidden gluten.

  3. How should I store leftover Rajma Chawal?

    To store leftover Rajma Chawal, let it cool to room temperature before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing the Rajma in a freezer-safe container for up to 3 months. When reheating, add a splash of water to maintain the gravy's consistency.

  4. What can I serve with Rajma Chawal for a complete meal?

    Rajma Chawal pairs wonderfully with a variety of sides. You can serve it with a side of yogurt or raita to balance the spices. Pickles and papad are also great accompaniments. For a more filling meal, consider adding a salad or some sautéed vegetables on the side.

  5. Can I make Rajma Chawal in advance for meal prep?

    Yes, you can definitely make Rajma Chawal in advance for meal prep. The flavors actually improve when the dish sits, making it a great option for meal prepping. Prepare the Rajma and rice separately, then store them in airtight containers. Reheat them together when you're ready to enjoy your meal.

Loading reviews...

chefadora
© 2025 Chefadora Pty Ltd, All Rights Reserved

Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia