Rajma Chawal: A wholesome, protein-rich kidney bean curry served with steamed rice – perfect for lunch or dinner!
Rajma Chawal is a beloved North Indian comfort dish made with red kidney beans cooked in a spiced onion-tomato gravy, served hot with steamed basmati rice. This hearty and nutritious meal is not only simple to prepare but also rich in protein, fiber, and bold Indian flavors.
In this easy Rajma Chawal recipe, we guide you step-by-step to make soft, flavorful rajma that melts in your mouth, paired perfectly with fluffy rice. Whether you’re cooking for a weekday lunch, family dinner, or festive occasion, this dish brings warmth and satisfaction to every bite.
Made with everyday pantry ingredients, this Punjabi-style Rajma Chawal is perfect for vegetarians and is naturally gluten-free. Learn the secret to making restaurant-style rajma with a homemade touch in just 30 minutes!
📋 Ingredients (Rajma Chawal):
| Ingredient | Quantity |
|---|---|
| Rajma (Kidney Beans) | 1 cup (soaked overnight) |
| Onion (finely chopped) | 1 large |
| Tomato (pureed) | 2 medium |
| Ginger-Garlic Paste | 1 tbsp |
| Green Chili | 1 (optional) |
| Cumin Seeds | 1 tsp |
| Turmeric Powder | ½ tsp |
| Red Chili Powder | 1 tsp |
| Garam Masala | 1 tsp |
| Coriander Powder | 1 tsp |
| Salt | to taste |
| Oil or Ghee | 2 tbsp |
| Water | 2 cups (for pressure cooking) |
| Fresh Coriander Leaves | For garnish |
⏱️ Step-by-Step Recipe (With Time Estimates):
- Soak Rajma – Soak 1 cup rajma overnight or for at least 8 hours.
- Pressure Cook (15 mins): Drain and cook rajma with 2 cups of water and salt for 5-6 whistles.
- Prepare Masala (10 mins):
- Heat oil, add cumin seeds, let them splutter.
- Add chopped onions; sauté till golden brown.
- Mix in ginger-garlic paste, green chili. Cook for a minute.
- Add turmeric, chili powder, coriander powder. Stir well.
- Add Tomatoes (5 mins): Add tomato puree, cook until oil separates.
- Combine & Simmer (10 mins): Add cooked rajma (with water), simmer for 10 mins. Add garam masala.
- Garnish: Sprinkle coriander leaves. Serve hot with steamed rice.
💡 Nutrition Information (Per Serving):
- Calories: ~320 kcal
- Protein: 12g
- Carbs: 48g
- Fat: 9g
- Fiber: 10g
❓ FAQ Section (Rajma Chawal):
Q1: Can I use canned rajma?
Yes, but rinse it well and reduce cooking time.
Q2: How do I make rajma thicker?
Mash some rajma while simmering to thicken the curry.
Q3: What type of rajma is best?
Use Jammu rajma or red rajma for the best taste and texture.
Q4: Is Rajma Chawal healthy?
Yes, it’s high in fiber and protein, perfect for vegetarians.
Q5: Can I make it in a slow cooker?
Yes! Cook rajma first, then slow cook the masala with it for deeper flavors.
Q6: What is the difference between rajma chawal and biryani?
Rajma chawal is a North Indian dish consisting of kidney beans (rajma) cooked in a spiced gravy and served with rice (chawal). Biryani, on the other hand, is a mixed rice dish with layers of rice, meat (or vegetables), and aromatic spices, typically cooked in a sealed pot (dum).
