Rajma Chawal
Ingredients
- Rajma:1 cup rajma (kidney beans), soaked overnight2 tbsp oil or ghee1 bay leaf1 inch cinnamon stick1 onion, finely chopped1 tsp ginger-garlic paste2 tomatoes, pureed1–2 green chilies, slit1 tsp red chili powder½ tsp turmeric powder1 tsp coriander powder1 tsp garam masala
- Chawal:1½ cups basmati riceWater for cookingSalt to taste👩🍳
Instructions
- Cook Rajma:Pressure cook soaked rajma with salt and 3 cups water for 5–6 whistles or until soft. Set aside.
- Make the Masala:Heat oil, add bay leaf, cinnamon. Sauté onions till golden. Add ginger-garlic paste and cook till raw smell goes.
- Add Tomatoes ‘ Spices:Add pureed tomatoes, chilies, and all dry spices. Cook till oil separates.
- Combine ‘ Simmer:Add cooked rajma with water. Let it simmer for 15–20 mins on low flame. Adjust thickness.
- Cook Rice:Wash and boil rice with salt till fluffy. Drain and set aside.
- Serve:Serve hot rajma over steamed rice, topped with fresh coriander. Add onions or curd on the side if you like.💡 Tips:Don’t skip the simmering — that’s where flavor builds.Use ghee for extra richness.Soaking rajma overnight ensures better digestion and softness.❤️ Closing Note:Rajma Chawal is not just food — it’s nostalgia, simplicity, and love in a bowl. Whether you’re far from home or just craving comfort, this dish will always have your back.
Ask any North Indian about comfort food, and chances are they’ll say Rajma Chawal. For me, it’s more than a meal — it’s a feeling. Warm Sunday afternoons, the sound of the pressure cooker, and that unmistakable aroma of slow-simmered kidney beans in a tomato-onion gravy.
It’s a dish that brings everyone to the table — no frills, just love and flavor in every bite. Whether you’re missing home or just want a satisfying meal, Rajma Chawal never disappoints.
🌾 Rajma Chawal Recipe
Serves: 3–4
Prep Time: 10 mins (plus soaking time)
Cook Time: 45 mins
🛒 Ingredients
For Rajma:
1 cup rajma (kidney beans), soaked overnight
2 tbsp oil or ghee
1 bay leaf
1 inch cinnamon stick
1 onion, finely chopped
1 tsp ginger-garlic paste
2 tomatoes, pureed
1–2 green chilies, slit
1 tsp red chili powder
½ tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
Salt to taste
Fresh coriander for garnish
For Chawal:
1½ cups basmati rice
Water for cooking
Salt to taste
👩🍳 Instructions
1. Cook Rajma:
Pressure cook soaked rajma with salt and 3 cups water for 5–6 whistles or until soft. Set aside.
2. Make the Masala:
Heat oil, add bay leaf, cinnamon. Sauté onions till golden. Add ginger-garlic paste and cook till raw smell goes.
3. Add Tomatoes & Spices:
Add pureed tomatoes, chilies, and all dry spices. Cook till oil separates.
4. Combine & Simmer:
Add cooked rajma with water. Let it simmer for 15–20 mins on low flame. Adjust thickness.
5. Cook Rice:
Wash and boil rice with salt till fluffy. Drain and set aside.
6. Serve:
Serve hot rajma over steamed rice, topped with fresh coriander. Add onions or curd on the side if you like.
💡 Tips:
Don’t skip the simmering — that’s where flavor builds.
Use ghee for extra richness.
Soaking rajma overnight ensures better digestion and softness.
❤️ Closing Note:
Rajma Chawal is not just food — it’s nostalgia, simplicity, and love in a bowl. Whether you’re far from home or just craving comfort, this dish will always have your back.
You might also enjoy: Fusion Lemon Rice With Garlic and Green Peas Recipe, Homestyle Dal Makhani – A Nostalgic North Indian Comfort Food Recipe, Homestyle Chhole Kulcha Recipe, Bharli Vangi – Maharashtra’s Beloved Stuffed Brinjal Recipe.