Rajma Chawal

Rajma Chawal is a classic North Indian comfort food that brings together the hearty flavors of slow-cooked red kidney beans in a spiced tomato-based gravy, paired perfectly with fragrant, fluffy basmati rice. This wholesome dish is rich in protein and packed with bold flavors from aromatic spices like cumin, turmeric, and garam masala. The creamy texture of the rajma, enhanced with a savory blend of onions, ginger-garlic paste, and fresh cilantro, makes it a true crowd-pleaser. Ideal for weeknight dinners or festive occasions, this one-pot meal is not only satisfying but also easy to prepare. Perfectly balanced and absolutely delicious, Rajma Chawal is a must-try for fans of authentic Indian cuisine.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 250 grams Red kidney beans (rajma)
• 200 grams Basmati rice
• 2 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 1 medium Onion, finely chopped
• 1 tablespoon Ginger-garlic paste
• 200 grams Tomato puree
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 3 cups Water
• 2 tablespoons Cilantro, chopped

Directions

Step 1

Rinse the red kidney beans thoroughly and soak them in water overnight or for at least 8 hours.

Step 2

Drain and rinse the soaked beans. Add them to a pressure cooker with 3 cups of water and a pinch of salt. Cook on medium heat for 15-20 minutes or until they become tender. If using a stovetop pot, simmer for about 40-45 minutes.

Step 3

While the beans are cooking, rinse the basmati rice until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Step 4

Add the soaked rice to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and cook for 15-20 minutes or until the rice is tender and water is absorbed. Fluff the rice with a fork.

Step 5

Heat the vegetable oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.

Step 6

Add the chopped onion and sauté until golden brown.

Step 7

Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

Step 8

Add the tomato puree, turmeric powder, red chili powder, coriander powder, and a little salt. Cook until the oil separates from the masala.

Step 9

Add the cooked kidney beans along with their cooking liquid. Stir well and adjust the gravy consistency by adding more water if needed.

Step 10

Simmer the rajma for 10-15 minutes, stirring occasionally, until the flavors meld together.

Step 11

Add the garam masala and mix well. Adjust salt to taste.

Step 12

Garnish with chopped cilantro and serve hot with the prepared basmati rice.

Nutrition Facts

Serving size	1540.3 grams (1540.3g)

Amount per serving	% Daily Value*
Calories	959

Total Fat 30.30g	39%
Saturated Fat 4.60g	23%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 2462mg	107%
Total Carbohydrate 145.80g	53%
Dietary Fiber 25.50g	91%
Total Sugars 16.60g
Protein 35.80g	72%

Vitamin D 0IU	0%
Calcium 243mg	19%
Iron 17mg	94%
Potassium 2354mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.3%

Protein: 14.3%

Carbs: 58.4%