The Rajma Chawal Recipe is a comforting North Indian classic made with red kidney beans cooked in a flavorful, aromatic tomato-based gravy and served over steamed rice. This simple yet delicious combination is a favorite across Indian households and brings warmth and nostalgia with every bite. The creamy, spicy rajma pairs perfectly with the fluffy rice, making it a wholesome and satisfying meal. Ready in just 40 minutes, this hearty dish is perfect for both family dinners and special gatherings. Serve Rajma Chawal with a dollop of butter or yogurt for that authentic North Indian experience.

Why is it Called “Rajma Chawal”?
Rajma Chawal derives its name from two key components: rajma, which refers to red kidney beans, and chawal, which means rice in Hindi. This popular dish is a staple in North Indian households, particularly in the states of Punjab and Himachal Pradesh. The rich and flavorful rajma curry is prepared by cooking red kidney beans with tomatoes, onions, and aromatic spices, resulting in a creamy and slightly tangy gravy. The simplicity of combining rajma with steamed rice creates a comforting and well-balanced meal that is enjoyed by people of all ages. The dish is beloved for its ease of preparation and its ability to bring warmth and comfort to any table.
How Should Rajma Chawal Taste?
Rajma Chawal should have a rich, creamy, and mildly spiced flavor. The rajma (kidney beans) should be tender and cooked to perfection, absorbing the flavors of the tomato-based gravy. The gravy itself should be smooth, with a balance of spices like cumin, coriander, turmeric, and garam masala that add warmth and depth to the dish. The tanginess from the tomatoes and the slight sweetness from the onions create a well-rounded flavor profile that makes the dish comforting and delicious. The chawal (rice) should be light, fluffy, and perfectly cooked, acting as the ideal base to absorb the flavors of the rajma curry.

How to Make it Super Yummy or Perfect?
To make the best Rajma Chawal, follow these tips:
- Soak the Rajma Overnight: Soaking the rajma overnight makes it tender and easy to cook, allowing it to absorb the flavors of the gravy better.
- Use Fresh Spices: Freshly ground spices like cumin, coriander, and garam masala add a more aromatic and robust flavor to the dish.
- Cook Slowly: Allow the rajma to simmer in the gravy for a longer time to enhance the flavor and create a creamy texture.
- Add Butter or Ghee: Adding a small amount of butter or ghee at the end gives the rajma a rich and smooth texture, elevating its taste.
- Serve Hot: Rajma Chawal tastes best when served hot with a dollop of butter or a side of chilled yogurt.
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Rajma Chawal Recipe
Equipment
- Pressure cooker or large pot
- Mixing bowl
- Spatula
Ingredients
- 1 1/2 cups red kidney beans (soaked overnight)
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 2 onions (finely chopped)
- 1 tbsp ginger-garlic paste
- 3 tomatoes (pureed)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- Steamed rice (for serving)
Instructions
Cook the Rajma:
- In a pressure cooker, add the soaked rajma and enough water to cover them. Cook for 15-20 minutes or until tender. Set aside.
Prepare the Gravy:
- Heat oil or ghee in a large pot over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and cook for 2 minutes until fragrant.
Add Tomatoes and Spices:
- Add the pureed tomatoes, turmeric powder, red chili powder, coriander powder, and salt.
- Cook until the oil separates from the masala and the gravy thickens.
Add Cooked Rajma:
- Add the cooked rajma to the gravy and mix well.
- Let it simmer for 10-15 minutes, allowing the rajma to absorb the flavors.
- Add garam masala and mix well.
Serve:
- Garnish with fresh coriander leaves and serve hot over steamed rice.
Notes
- Variation: You can add a tablespoon of cream to the rajma gravy for a richer texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Serve with a side of chopped onions and lemon wedges for an added burst of flavor.
Conclusion
This Rajma Chawal Recipe is a perfect way to enjoy the comforting flavors of North Indian cuisine. With tender rajma cooked in a rich and aromatic gravy, served over fluffy steamed rice, this dish is both wholesome and satisfying. Ready in just 40 minutes, Rajma Chawal is a great option for family dinners or special gatherings. Serve it with a dollop of butter or yogurt and enjoy the authentic taste of this classic Indian meal. Try this recipe today and experience the warmth and comfort of Rajma Chawal in your own home!