If there’s one dish that defines North Indian comfort food, it’s Rajma Chawal. Creamy red kidney beans slow-cooked in a spiced tomato gravy, paired with hot steamed rice — it’s simple, soulful, and packed with flavor. Whether you’re a college student missing home or someone exploring Indian cuisine for the first time, this hearty meal is bound to win you over.
Table of Contents
🛒 Ingredients
For the Rajma (Kidney Beans Curry):
- 1 cup rajma (red kidney beans), soaked overnight
- 2 tablespoons oil (or ghee for extra richness)
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1½ teaspoons coriander powder
- ½ teaspoon garam masala
- Salt to taste
- 3 cups water (for pressure cooking)
For Serving:
- 1½ cups basmati rice
- Fresh coriander leaves for garnish
- A dollop of ghee (optional but heavenly)
👩🍳 How to Make Rajma Rice – Step-by-Step
Step 1: Soak & Cook the Rajma
- Rinse and soak the rajma overnight or for at least 8 hours.
- Pressure cook with 3 cups of water and a pinch of salt for 4–5 whistles, or until soft.
Step 2: Prepare the Masala
- Heat oil and add cumin seeds.
- Add onions; sauté until golden.
- Add ginger-garlic paste; cook till fragrant.
- Stir in pureed tomatoes, turmeric, chili, coriander powder, and salt.
- Cook until the oil separates from the masala.
Step 3: Simmer with Rajma
- Add the cooked rajma with its water to the masala.
- Simmer on low heat for 20–25 minutes, stirring occasionally.
- Add garam masala at the end for added flavor.
Step 4: Cook the Rice
- Boil rinsed basmati rice with a pinch of salt. Optionally add a bay leaf for aroma.
- Drain when fluffy and fully cooked.
🌿 Serving Suggestion
Ladle hot rajma over a bed of steamed basmati rice, garnish with coriander leaves, and top with a dollop of ghee. Serve with onion rings and a wedge of lemon or a side of curd for a complete meal.
💬 Pro Tips for Flavorful Rajma
- Soak rajma for at least 8 hours to ensure softness.
- Always simmer the curry — it deepens the flavor.
- Homemade garam masala or fresh ground spices take it up a notch.
❓ FAQs
1. Can I make rajma without a pressure cooker?
Yes! You can cook soaked rajma in a regular pot, but it will take longer — about 1.5 to 2 hours. Make sure the beans are soft and fully cooked before using them in the curry.
2. What type of rajma is best for rajma chawal?
Kashmiri rajma or “chitra rajma” (light-colored beans with spots) cook faster and absorb flavors well. They’re preferred for their creamy texture.
3. Can I use canned kidney beans instead of dried rajma?
Absolutely! Just rinse and drain canned beans well. Since they’re pre-cooked, add them directly to the masala and simmer for at least 15–20 minutes for flavor infusion.
4. How do I thicken rajma gravy?
Mash a few rajma beans with the back of a spoon and simmer the curry longer. This naturally thickens the gravy.
5. Is rajma rice healthy?
Yes! Rajma is high in protein, fiber, and iron. Paired with rice, it offers a good balance of carbs and plant-based protein. For a healthier version, serve it with brown rice or add veggies.
6. How long can rajma be stored?
Rajma can be refrigerated for up to 3 days. It also freezes well — just store in airtight containers and reheat thoroughly before serving.
✨ Final Thoughts
Rajma Chawal is more than just a recipe — it’s comfort, tradition, and flavor in one plate. Whether you’re making it for the first time or the hundredth, this dish never disappoints. Try it out, and let your kitchen smell like a Punjabi home on a lazy Sunday afternoon.
