How to Make Rajma Chawal at Home

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Authentic Punjabi Rajma Chawal Recipe | How to Make Rajma Chawal at Home

Looking for a comforting, wholesome, and delicious Indian dish? This Rajma Chawal recipe is exactly what you need. Made with red kidney beans simmered in a flavorful onion-tomato gravy and served with steamed rice, this North Indian classic is hearty, protein-rich, and perfect for lunch or dinner.

Why You'll Love This Rajma Chawal Recipe

  • Authentic Punjabi flavor

  • Easy to make with simple ingredients

  • High in protein and fiber

  • Vegan and gluten-free

  • Perfect for meal prep


Ingredients for Rajma (Kidney Bean Curry)

  • 1 cup Rajma (red kidney beans) – soaked overnight

  • 2 tbsp oil or ghee

  • 1 large onion – finely chopped

  • 2 large tomatoes – pureed

  • 1 tsp ginger-garlic paste

  • 1–2 green chilies – slit

  • 1 tsp cumin seeds

  • 1/2 tsp turmeric powder

  • 1 tsp red chili powder

  • 1 tsp coriander powder

  • 1/2 tsp garam masala

  • Salt – to taste

  • Fresh coriander – for garnish

  • 3–4 cups water

For Chawal (Rice)

  • 1 cup basmati rice

  • 2 cups water

  • Salt – to taste

How to Make Rajma Chawal (Step-by-Step)

Step 1: Soak and Cook Rajma

  • Soak rajma overnight or for at least 8 hours.

  • Rinse and pressure cook with 3 cups water and a little salt for 6–8 whistles or until soft.

Step 2: Prepare the Masala

  • Heat oil in a pan. Add cumin seeds.

  • Add chopped onions and sauté until golden brown.

  • Add ginger-garlic paste and green chilies. Sauté for 1–2 minutes.

  • Mix in tomato puree, turmeric, red chili powder, coriander powder, and salt.

  • Cook until oil separates.

Step 3: Combine Rajma and Simmer

  • Add cooked rajma along with its water to the masala.

  • Simmer on low for 15–20 minutes until thickened and flavorful.

  • Add garam masala and garnish with coriander.

Step 4: Cook the Rice

  • Rinse rice thoroughly.

  • Boil 2 cups of water with salt, add rice, cover, and cook on low heat until done.


Serving Suggestions

  • Serve hot Rajma over a bed of steamed basmati rice.

  • Add a side of onion rings, pickle, and papad for an authentic Punjabi meal.

Tips for the Best Rajma Chawal

  • Always soak rajma overnight for best texture.

  • Use fresh, ripe tomatoes for a rich gravy.

  • Don’t skip the simmering step—slow cooking enhances the flavor.

  • For extra richness, add a dollop of ghee or butter on top before serving.


Conclusion

Rajma Chawal isn't just food—it's an emotion for many Indian households. This Punjabi-style Rajma recipe is simple yet bursting with flavor, ideal for weekend lunches or weekday comfort meals. Whether you’re a beginner or an expert cook, this recipe will quickly become a favorite. Try it once, and you’ll be hooked!


Location: India

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