Rajma Chawal – Heartwarming Kidney-Bean Curry with Steamed Rice
Rajma Chawal combines tender, spiced red kidney beans simmered in a rich tomato-onion gravy with fluffy steamed rice — a comforting, wholesome, protein-rich meal loved across North India. Perfect for lunch or dinner, this classic vegetarian dish warms the soul and satisfies hunger.
Rajma Chawal is a beloved staple from Northern India — red kidney beans (rajma) cooked slowly in a spiced tomato-onion gravy, paired with soft, fluffy rice. The creamy beans offer protein and fiber, while the spices and aromatics make the dish deeply flavorful.
This dish works as a hearty meal for vegetarians and non-vegetarians alike, and is a go-to for cozy dinners, monsoon evenings, or weekend family lunches. The contrast of thick, spicy bean curry with simple steamed rice makes Rajma Chawal both comforting and satisfying.
Ingredients
- 1 cup dry red kidney beans (rajma), soaked overnight
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste (or equal fresh minced)
- 2 medium tomatoes — pureed or finely chopped
- 1–2 green chilies (optional, for heat)
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder (adjust per taste)
- Salt — to taste
- 1 teaspoon garam masala (added towards end)
- Optional: pinch of dried fenugreek (kasuri methi) for extra aroma / depth
- For the Rice (Chawal)
- 2 cups basmati (or long-grained) rice
- Water (as required)
- 1 teaspoon ghee or oil (optional)
- Pinch of salt
- Garnish / Sides (optional but recommended)
- Fresh coriander (cilantro), chopped
- Sliced onions / salad / pickle / yogurt — as preferred
Nutritional Information
- Calories: ~350–420 kcal per serving
- Protein: ~12–15 g (from kidney beans + rice)
- Carbohydrates: ~50–55 g (rice + beans)
- Fat: ~8–10 g (from oil/ghee & beans)
- Fiber: High (beans are fiber-rich)
- Other: Rich in plant-based protein, fiber, iron & complex carbs — making it nourishing and filling
Directions
How to Cook Classic Rajma Chawal at Home
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Soak and Cook Kidney Beans
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Rinse the dry rajma well, then soak in plenty of water overnight (or at least 8 hours).
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Drain, rinse again, then pressure-cook with fresh water until beans are soft but intact (approx 3–4 whistles depending on bean type).
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Prepare the Gravy / Masala Base
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Heat oil (or ghee) in a large pan. Add cumin seeds and let them sizzle briefly.
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Add chopped onions and sauté till golden/translucent. Then add ginger-garlic paste (and optionally green chilies), sauté for a minute until raw smell disappears.
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Add tomato puree (or chopped tomatoes). Cook until oil begins to separate from the masala.
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Spice It Up
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Stir in turmeric, coriander powder, red chili powder, and salt. Mix well, cook for 1–2 minutes so spices bloom.
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Add Cooked Beans & Simmer
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Add the cooked rajma (with some bean-cooking water) into the masala. Stir gently.
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Bring to a gentle boil, then reduce heat and simmer ~10–15 minutes. If the gravy is too thick, add extra water to get desired consistency.
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Finish & Add Aroma
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Sprinkle garam masala (and kasuri methi if using). Stir gently. Let it simmer another 2–3 minutes for flavors to meld.
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Cook the Rice (Chawal)
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While the beans simmer, rinse the rice till water runs clear. Cook rice with water and a pinch of salt (with optional ghee or oil) until fluffy.
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Serve Hot
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Serve a generous helping of rajma gravy over steamed rice. Garnish with chopped coriander.
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Accompany with sliced onions, pickles, plain yogurt or salad as preferred.
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