Table of Contents

Rajma Chawal Recipe – Classic North Indian Comfort Food

Rajma Chawal is more than just a meal in Indian households—it’s comfort on a plate. This iconic North Indian dish combines soft, creamy red kidney beans simmered in a spiced tomato-onion gravy and served with fluffy steamed rice. Loved across generations, rajma chawal is often associated with Sunday lunches, family gatherings, and simple home-style cooking. Rich in protein, fiber, and flavor, this dish is wholesome, satisfying, and surprisingly easy to prepare at home. In this recipe, you’ll learn how to make authentic, homestyle rajma chawal with perfect taste and texture.

What is Rajma Chawal?

Rajma refers to red kidney beans cooked in a thick, mildly spicy curry, while chawal means plain steamed rice. Together, they create a balanced and nourishing meal. The dish is especially popular in Punjab, Himachal Pradesh, and Delhi, but it is now enjoyed all over India and even internationally as a classic vegetarian comfort food.

Ingredients

For Rajma (Kidney Bean Curry):

Red kidney beans (rajma) – 1 cup
Onions (finely chopped) – 2 medium
Tomatoes (pureed) – 2 large
Ginger-garlic paste – 1 tablespoon
Green chilli (finely chopped) – 1
Cumin seeds – 1 teaspoon
Bay leaf – 1
Turmeric powder – ½ teaspoon
Red chilli powder – 1 teaspoon
Coriander powder – 1½ teaspoons
Garam masala – 1 teaspoon
Salt – to taste
Oil or ghee – 3 tablespoons
Fresh coriander leaves – for garnish

For Rice:

Basmati rice – 1½ cups
Water – 3 cups
Salt – ½ teaspoon

How to Make Rajma Chawal

Step 1: Soak and Cook the Rajma

Wash the rajma thoroughly and soak it in enough water for 8–10 hours or overnight.
Drain the soaked beans and pressure cook them with fresh water and salt for 5–6 whistles, or until they are soft and easily mashable. Set aside along with the cooking water.

Step 2: Prepare the Masala Base

Heat oil or ghee in a heavy-bottomed pan.
Add cumin seeds and bay leaf and let them crackle.
Add chopped onions and sauté until golden brown.
Now add ginger-garlic paste and green chilli; cook until the raw aroma disappears.

Step 3: Add Tomato and Spices

Add tomato puree and cook until oil starts separating from the masala.
Mix in turmeric powder, red chilli powder, coriander powder, and salt.
Cook the spices on low heat for a few minutes to enhance flavor.

Step 4: Combine Rajma and Simmer

Add the boiled rajma to the masala and mix well.
Pour in some of the reserved rajma cooking water to achieve desired consistency.
Cover and simmer on low heat for 15–20 minutes, stirring occasionally.
Finish with garam masala and fresh coriander leaves.

How to Cook Perfect Rice

Wash and soak basmati rice for 20–30 minutes.
Bring water to a boil, add salt and rice, and cook until grains are soft yet separate.
Drain excess water if needed and fluff gently with a fork.

Serving Suggestions

Serve hot rajma over steamed basmati rice.
Pair it with:

Onion rings
Lemon wedges
Fresh salad
A spoon of desi ghee on top

Rajma chawal tastes even better when rested for a few hours, making it ideal for lunch or dinner.

Health Benefits of Rajma Chawal

High in plant-based protein
Rich in dietary fiber
Keeps you full for longer
Supports digestion
Ideal for vegetarians and vegans

This meal is nutritious, balanced, and suitable for all age groups.

Tips for the Best Rajma Chawal

Always soak rajma well for easy digestion
Slow cooking enhances flavor and texture
Use ripe tomatoes for natural sweetness
Basmati rice gives the best aroma and taste

Frequently Asked Questions

Can I use canned rajma?
Yes, but rinse them well and reduce cooking time.

Why is my rajma hard?
Insufficient soaking or old beans can cause this. Always use fresh rajma.

recipekahani.com