By Shreya Sarpal
October 2, 2025
Rajma Chawal is a classic North Indian dish featuring tender red kidney beans simmered in a spiced tomato-onion gravy, served with fluffy basmati rice, offering a protein-rich, traditional, and satisfying Indian meal.
For Rajma 1 cup rajma - soaked overnight 2 finely chopped onions 2 pureed tomatoes 1-2 slit green chillies 1 tbsp ginger-garlic paste 2 tbsp oil or ghee 1 bay leaf 1 tsp cumin seeds 1 tsp turmeric powder 1 tsp red chilli powder 1½ tsp coriander powder 1 tsp garam masala Salt to taste Fresh chopped coriander leaves
For Rice 1½ cups basmati rice – soaked for 20 minutes 3 cups water 1 tsp ghee or oil Salt to taste
Soak rajma overnight, rinse, then pressure cook with water and salt until soft and tender.
Heat oil, add cumin and a bay leaf, and sauté the onions, ginger-garlic paste, and green chilli.
Add chopped tomatoes, turmeric, chilli, coriander powder, salt, and cook until the oil separates nicely.
Mix in cooked rajma with some stock, mash a few beans, and simmer for fifteen minutes.
Cook basmati rice separately until fluffy, then serve hot, topped with rajma curry and coriander.