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Rajma Chawal

Rajma Chawal

Print Recipe
Comforting red kidney bean curry served over steamed rice.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

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.