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Rajma Chawal Recipe

Rajma Chawal(राजमा चावल)— Red Kidney Bean Curry with Rice

Rajma Chawal is one of the most popular home-cooked dishes in North India, traditionally consumed on Mondays, especially in the Punjab and Delhi regions. Soft, tender red kidney beans (Kidney Beans) simmered in a rich tomato-onion gravy, served with steaming hot rice, evokes the "taste of mom" for many Indians. It is simple to prepare and takes about 40 minutes to cook (beans need to be soaked for 8 hours in advance).

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

  • Red Kidney Beans (Kidney Beans / Rajma)
  • Basmati rice or regular rice
  • Onions
  • Tomatoes
  • Ginger
  • Garlic
  • Green chilies
  • Cilantro (Coriander leaves)
  • Cooking oil or Ghee
  • Turmeric powder
  • Red chili powder
  • Coriander powder
  • Cumin powder
  • Garam Masala (Indian spice blend)
  • Bay leaves
  • Salt
  • Pressure cooker (recommended) or regular pot

Calculations

Before each preparation, determine how many servings you plan to make. One serving is sufficient for 2-3 people.

Per serving:

Rajma Curry Part:

  • Dried red kidney beans 200g (soaked for 8 hours in advance)
  • 2 onions (approx. 200g), chopped
  • 3 tomatoes (approx. 300g), chopped (or 30ml tomato paste)
  • 10g ginger, grated
  • 4 cloves of garlic (approx. 12g), minced
  • 1 green chili, slit
  • 30ml cooking oil
  • 2 bay leaves
  • 3g turmeric powder
  • 5g red chili powder
  • 5g coriander powder
  • 3g cumin powder
  • 3g garam masala
  • 6g salt
  • 600ml water
  • 15g cilantro leaves (for garnish)

Rice Part:

  • 200g rice
  • 400ml water

Instructions

Preparation (8 hours in advance)

  • Soak dried red kidney beans in clean water for at least 8 hours (overnight). The volume will expand to about twice its original size after soaking.

Cooking the Red Kidney Beans

  • Drain the soaked red kidney beans.
  • Using a pressure cooker: Add the red kidney beans and 600ml of water. Cover the lid and bring to high heat until pressure builds, then reduce to medium heat. Cook under pressure for 15-20 minutes, until the beans can be easily crushed between your fingers.
  • Using a regular pot: Add the red kidney beans and sufficient water. Bring to a boil over high heat, then reduce to medium heat. Simmer for 60-90 minutes, until the beans are completely soft and mushy.
  • Reserve the bean cooking liquid for later use.

Making the Curry

  • Pour 30ml of cooking oil into a wok and heat over medium heat.
  • Add 2 bay leaves and fry until fragrant (about 10 seconds).
  • Add chopped onions and stir-fry until golden brown (about 6-8 minutes).
  • Add grated ginger and garlic, and stir-fry for 1 minute.
  • Add chopped tomatoes and stir-fry until the tomatoes are completely soft and release oil (about 5 minutes).
  • Add 3g turmeric powder, 5g red chili powder, 5g coriander powder, 3g cumin powder, and 6g salt.
  • Stir-fry for 2 minutes to allow the spices to meld with the tomatoes.
  • Pour the cooked red kidney beans along with their cooking liquid into the pan.
  • Add green chilies and mix well.
  • Bring to a boil over high heat, then reduce to low heat and simmer for 15-20 minutes.
  • During this time, use the back of a spatula to mash some of the beans to thicken the sauce.
  • Add 3g of garam masala and mix well.
  • Turn off the heat and garnish with fresh cilantro leaves.

Steamed Rice

  • Wash the rice thoroughly.
  • Place it in a rice cooker and add 400ml of water.
  • Cook as usual.

Serving

  • Serve the rice on a plate.
  • Pour the red kidney bean curry over or alongside the rice.
  • Serve with onion salad and lemon wedges on the side.

Additional Notes

  • Red kidney beans must be thoroughly cooked before consumption. Undercooked red kidney beans contain phytohaemagglutinin, which can cause food poisoning.
  • In India, Rajma Chawal is considered one of the most comforting, home-style dishes, similar in cultural significance to "braised pork with rice" in China.
  • For a richer flavor, you can add 30ml of heavy cream.
  • Leftover red kidney bean curry can be stored in the refrigerator for 3-4 days and often tastes even better the next day.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.