A classic North Indian dish made with kidney beans cooked in a spiced tomato gravy, served with rice.

Rajma Chawal recipe
Prep Time
5min
Cook Time
30min
Total Time
35min

Ingredients

4 Servings
(1 serving = 1 bowl)

Main Ingredients

  • Rajma (kidney beans)
    Rajma (kidney beans)
    150g
  • Oil
    Oil
    2tbsp
  • medium Onions, chopped
    medium Onions, chopped
    2
  • medium Tomatoes, chopped
    medium Tomatoes, chopped
    2
  • Water
    Water
    400mL
  • Ghee
    Ghee
    1tbsp
  • Garam masala powder
    Garam masala powder
    1tsp

Whole Spices

  • Cardamom
    Cardamom
    3clove
  • leaf Bay leaf
    leaf Bay leaf
    1
  • Cloves
    Cloves
    3clove
  • stick Cinnamon
    stick Cinnamon
    1

Spices

  • Salt
    Salt
    1tsp
  • Turmeric powder
    Turmeric powder
    1tsp
  • Coriander powder
    Coriander powder
    1tsp
  • Cumin powder
    Cumin powder
    1/2tsp

How to make Rajma Chawal

Preparation

  1. Step 1

    Soak the Rajma overnight or for 4-5 hours.

Cooking

  1. Step 1

    In a pressure cooker, add oil and the whole spices: cardamom, bay leaf, cloves, and cinnamon stick.

  2. Step 2

    Sauté the spices and then add the chopped onions. Sauté for 2-3 minutes.

  3. Step 3

    Add the chopped tomatoes and cook for around 5 minutes.

  4. Step 4

    Add the soaked Rajma and mix well. Then add salt, turmeric powder, coriander powder, and cumin powder.

  5. Step 5

    Cook for another 5 minutes.

  6. Step 6

    Add 400-500 mL of water depending on the desired consistency.

  7. Step 7

    Close the lid and pressure cook for 7-10 whistles.

  8. Step 8

    After cooking, add ghee and garam masala powder. Cook for another 5 minutes.

  9. Step 9

    Serve hot and enjoy!

Nutrition (per serving)

Calories

172.0kcal (8.6%)

Protein

9.6g (19.26%)

Carbs

23.9g (8.68%)

Sugars

0.6g (1.26%)

Healthy Fat

5.3g

Unhealthy Fat

2.4g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a creamier texture, you can mash a portion of the cooked Rajma before serving.

  2. Adjust the spices according to your taste preference.

  3. Serve with steamed rice or jeera rice for a complete meal.

FAQS

  1. How do I properly soak kidney beans for Rajma Chawal?

    To prepare kidney beans for Rajma Chawal, soak them overnight or for at least 4-5 hours in plenty of water. This helps to soften the beans and reduces cooking time, ensuring they become tender and flavorful.

  2. Can I make Rajma Chawal vegan or vegetarian-friendly?

    Yes, Rajma Chawal is naturally vegetarian and can easily be made vegan by omitting ghee or using a plant-based alternative. The dish is rich in protein and perfect for those following a vegetarian or vegan diet.

  3. What are some good substitutions for ingredients in Rajma Chawal?

    If you don't have kidney beans, you can substitute them with black beans or pinto beans. For the spices, if you lack garam masala, you can use a mix of cumin, coriander, and a pinch of cinnamon. Additionally, if you prefer a milder flavor, reduce the amount of spices used.

  4. How should I store leftover Rajma Chawal?

    Store leftover Rajma Chawal in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 2-3 months. Just make sure to reheat thoroughly before serving.

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

    Rajma Chawal is traditionally served with steamed basmati rice, but you can also pair it with roti or naan for a hearty meal. Adding a side of cucumber salad or pickles can enhance the flavors and provide a refreshing contrast.

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