Rajma Chawal is a favorite North Indian dish made with red kidney beans cooked in a thick, spicy gravy and served with rice. It’s warm, comforting, and perfect for lunch or dinner.
This dish is full of flavor and also healthy because kidney beans have lots of protein and fiber. Let’s make this popular and satisfying meal step-by-step.
📍 Country of Origin:
India 🇮🇳 – A famous home-style meal from Punjab, loved all across India.
📋 Ingredients:
For Rajma Curry:
- 1 cup rajma (kidney beans – soaked overnight)
- 2 tablespoons oil
- 1 onion (chopped)
- 2 tomatoes (blended) 🍅
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon turmeric
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt to taste
- 1/2 teaspoon garam masala
- Fresh coriander for garnish 🌿
For Rice:
- 1 cup basmati rice
- 2 cups water
- Salt (as needed)
👨🍳 Steps to Make:
1. Cook Rajma:
- Pressure cook soaked rajma with water and salt for 5–6 whistles until soft.
- In a pan, heat oil. Fry onion until golden.
- Add ginger garlic paste, cook for 1 minute.
- Add tomato puree, turmeric, chili powder, coriander powder, and salt. Cook until oil separates.
- Add boiled rajma with its water. Cook for 10–15 mins. Add garam masala at the end.
2. Cook Rice:
- Rinse rice, then boil with 2 cups water and salt. Cook until soft.
3. Serve:
- Put hot rice on a plate. Pour rajma curry over it. Garnish with coriander. Done! 🍛
💡 Tips:
✅ Always soak rajma for better cooking.
✅ Use fresh tomatoes for better taste.
✅ Adjust gravy thickness as you like.
📝 Disclaimer:
This recipe is for food lovers. Use clean ingredients and handle pressure cookers carefully. Check for bean-related allergies.
