Rajma Chawal Recipe

Rajma Chawal Recipe

Rajma Chawal Recipe: A Comforting Classic of North Indian Cuisine


Rajma Chawal, a quintessential dish of North Indian origin, is a hearty and comforting meal that has won the hearts of millions. This wholesome combination of red kidney beans (rajma) cooked in a spiced tomato gravy, served alongside steamed rice (chawal), is not just a dish but an embodiment of home-cooked goodness. In this blog post, we’ll dive into the art of making Rajma Chawal, understand its cultural significance, and learn how to prepare this beloved dish at home.

Ingredients for Rajma Chawal

Before we embark on the cooking journey, let’s gather the essential ingredients required to make Rajma Chawal:

For Rajma:

  • 1 cup dried red kidney beans (rajma)
  • 3 cups water for soaking
  • 3 cups water for cooking
  • 2 tablespoons oil or ghee
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, slit lengthwise
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish

For Chawal (Rice):

  • 1 cup basmati rice
  • 2 cups water
  • Salt to taste

Cooking Instructions

Let’s now dive into the cooking process and learn how to make Rajma Chawal:

  1. Soak the dried red kidney beans (rajma) in water overnight or for at least 6-8 hours.
  2. Rinse the soaked rajma beans thoroughly and drain the water.
  3. In a pressure cooker, add the soaked rajma beans along with fresh water and a pinch of salt. Pressure cook for about 15-20 minutes or until the rajma beans are tender.
  4. In a separate pan, heat oil or ghee. Add cumin seeds and let them splutter.
  5. Add finely chopped onions and sauté until they turn golden brown.
  6. Add ginger-garlic paste and slit green chilies. Sauté for a minute until the raw aroma disappears.
  7. Add finely chopped tomatoes and cook until they turn soft and mushy.
  8. Add turmeric powder, coriander powder, red chili powder, and garam masala. Mix well and cook for another minute.
  9. Add the cooked rajma beans along with any remaining water from the pressure cooker. Mix well and simmer for 10-15 minutes until the gravy thickens.
  10. Meanwhile, rinse basmati rice until the water runs clear. In a separate pot, bring water to a boil. Add salt and rice to the boiling water. Cook until the rice is tender and fluffy.
  11. Garnish the Rajma with freshly chopped coriander leaves.
  12. Serve hot Rajma Chawal with a side of sliced onions, lemon wedges, and your favorite pickle.

Rajma Chawal is more than just a meal; it’s a culinary journey that evokes feelings of warmth and nostalgia. With its rich flavors and wholesome ingredients, this dish has the power to transport you to the cozy kitchens of North India. So why not recreate the magic of Rajma Chawal in your own kitchen and savor the comfort of this classic dish with your loved ones?