Rajma Chawal

Rajma Chawal is a healthy and wholesome combination made using rice, rajma along with onion, tomato, herbs and spices. Rajma Chawal is a popular staple in North India for lunch meal. Learn to make Rajma Chawal with the help of step by step pictures. 

Rajma Chawal is a popular North Indian dish, it is basically rajma curry(red kidney bean) mixed with steamed rice which is an awesome comfort combo! This rajma curry by itself tasted delicious.

About Rajma Chawal

‘Rajma’ is Red kidney beans and ‘Chawal’ means rice so Rajma Chawal is rajma cooked in gravy consistency that is served with rice. The rajma gravy is most commonly mixed with rice and served. I love most of north Indian dishes and this rajma chawal is my favorite.

Rajma Chawal is a staple in every house hold in North India just like we make rice and sambar in South India. Do try this rajma chawal and enjoy!

Rajma Chawal Ingredients

• Rice – Use basmati rice which tastes best with rajma gravy. However you can use regular cooking rice too.
• Rajma – Rajma or red kidney beans is soaked overnight and used.
• Onion, Tomato – The main base of this gravy is from onion, tomato
• Ginger – Ginger adds flavor and aids in digestion.
• Spice powders – Red chili powder, coriander powder and amchur powder is used here.
• Coriander leaves – Coriander leaves is added for garnish and adds flavor.
• Tempering – Oil is heated, cumin seeds along with whole spices is tempered.

Similar Recipes

• Kadai Paneer
• Kadai Paneer Gravy
• Paneer Korma
• Chilli Paneer
• Paneer Tikka Masala
• Paneer Butter Masala

How to make Rajma Chawal Step by Step

1.Soak rajma in water overnight or at least for 8 hrs. Drain and discard the water. Pressure cook with enough water for 4-5 whistles ,don’t drain water.Set aside. Puree the tomatoes without adding water.

2.Keep the tomato paste aside. Heat a pressure cooker with oil – add the items listed under ‘to temper’ let it splutter then add ginger sauté for for a second then add onions and fry till translucent.

3.Then add tomato puree along with the spice powders and required salt. Let it boil till raw smell leaves. It will start thickening after few mins, simmer and cook.

4.Add rajma along with cooked water and pressure cook on medium high flame for just 1 whistle. Once pressure releases, give a quick stir then garnish with coriander leaves and switch off. Add cooked rice and give a quick stir.

Mix with hot steamed rice and enjoy rajma chawal!

Expert Tips

• In the original recipe I referred it is said to pressure cook rajma along with gravy with no prior cooking of rajma. But I preferred this way as I felt pressure cooking for 5 whistles along with the gravy will make the gravy to loose its flavor and texture. If your rajma variety cooks faster within just 2-3 whistles then you can follow the method mentioned in original recipe itself.
• You can have the gray with rotis or phulkas too, tastes great!
• The curry should be semi thick only then it hold together well with steamed rice.
• Pressure cooking at the last stage is optional but gives a nice blend of rajma with the curry.
• Adjust spice level according to your taste.

Serving and Storage

Rajma Chawal tastes best when served with rice. This gravy keeps well in fridge for 2 days.

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Rajma Chawal Recipe

Rajma Chawal is a healthy and wholesome combination made using rice, rajma along with onion, tomato, herbs and spices. Rajma Chawal is a popular staple in North India for lunch meal. Learn to make Rajma Chawal with the help of step by step pictures.

Prep Time8 hours hrs

Cook Time20 minutes mins

Total Time8 hours hrs 20 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup steamed rice
• 1/2 cup rajma
• 1 medium sized big onion
• 2 medium sized tomato
• 1 teaspoon ginger finely chopped
• 1 teaspoon red chilli powder
• 3/4 teaspoon coriander powder
• 1/2 teaspoon amchur powder / dried mango powder
• 3 teaspoon coriander leaves finely chopped
• salt to taste

To temper

• 3 teaspoon oil
• 1/2 teaspoon jeera
• 1/4 inch piece cinnamon
• 2 cloves
• 1 green chilli finely chopped

Instructions

• Soak rajma in water overnight or at least for 8 hrs. Drain and discard the water. Pressure cook with enough water for 4-5 whistles ,don’t drain water.Set aside. Puree the tomatoes without adding water.
• Keep the tomato paste aside. Heat a pressure cooker with oil – add the items listed under ‘to temper’ let it splutter then add ginger sauté for for a second then add onions and fry till translucent.
• Then add tomato puree along with the spice powders and required salt. Let it boil till raw smell leaves. It will start thickening after few mins, simmer and cook.
• Add rajma along with cooked water and pressure cook on medium high flame for just 1 whistle. Once pressure releases, give a quick stir then garnish with coriander leaves and switch off. Add cooked rice and give a quick stir.
• Mix with hot steamed rice and enjoy rajma chawal!

Notes

• In the original recipe I referred it is said to pressure cook rajma along with gravy with no prior cooking of rajma.
• But I preferred this way as I felt pressure cooking for 5 whistles along with the gravy will make the gravy to loose its flavor and texture.
• If your rajma variety cooks faster within just 2-3 whistles then you can follow the method mentioned in original recipe itself.
• You can have the gray with rotis or phulkas too, tastes great!
• The curry should be semi thick only then it hold together well with steamed rice.
• Pressure cooking at the last stage is optional but gives a nice blend of rajma with the curry.
• Adjust spice level according to your taste.

Nutrition Facts

Rajma Chawal Recipe

Amount Per Serving (150 g)

Calories 388 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Sodium 1074mg47%

Potassium 904mg26%

Carbohydrates 65g22%

Fiber 19g79%

Sugar 8g9%

Protein 17g34%

Vitamin A 1359IU27%

Vitamin C 26mg32%

Calcium 78mg8%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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