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Rajma Chawal

Experience the rich and aromatic flavors of Indian cuisine with our Vegan Rajma Chawal recipe. This traditional dish features tender kidney beans cooked in a thick and spicy tomato-based gravy, served alongside fragrant basmati rice. Whether you're a fan of Indian food or looking to explore new flavors, this recipe is sure to satisfy your taste buds.
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The Story

Rajma Chawal is a beloved North Indian dish known for its hearty and comforting nature. It consists of Rajma (kidney beans) simmered in a flavorful blend of onions, tomatoes, and spices, creating a luscious gravy that coats the beans beautifully. Served with aromatic basmati rice, this dish offers a perfect balance of textures and tastes, making it a favorite among both vegans and non-vegans.


1 cup dried kidney beans (rajma)
2 cups basmati rice
1 onion, finely chopped
2 tomatoes, pureed
3-4 garlic cloves, minced
1-inch piece of ginger, grated
2 green chilies, slit (optional)
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 teaspoon ground cumin
Salt to taste
Fresh coriander leaves for garnish
Lemon wedges for serving
4 Servings

Prep Time:

0 Hrs 15 Mins

Cook Time:

0 Hrs 45 Mins

Total TIme:

0 Hrs 0 Mins



Rinse the dried kidney beans and soak them in water overnight or for at least 6-8 hours. Drain the water before cooking.


In a pressure cooker or a large pot, add the soaked kidney beans with fresh water. Cook until the beans are tender and easily mashable. If using a pressure cooker, cook for about 5-6 whistles; if using a pot, simmer for 40-45 minutes. Set aside.


Rinse the basmati rice thoroughly and soak it in water for 20 minutes. Drain the water. In a pot, add the soaked rice with 4 cups of water and a pinch of salt. Cook the rice until it is fluffy and fully cooked. Set aside.


Heat oil in a large pan or skillet over medium heat. Add cumin seeds and let them splutter. Then, add chopped onions and sauté until they turn golden brown.


Add minced garlic, grated ginger, and slit green chilies (if using) to the pan. Sauté for a minute. Then, add turmeric powder, red chili powder, ground cumin, and salt. Mix well.


Pour the tomato puree into the pan and cook the mixture for about 5 minutes until the raw smell of the tomatoes disappears. Stir occasionally.


Once the gravy thickens and the flavors meld together, add the cooked kidney beans along with some water. Adjust the consistency of the gravy according to your preference. Simmer for another 10-15 minutes.


Sprinkle garam masala over the rajma

Tips for this recipe

For extra flavor, try adding a tablespoon of dried fenugreek leaves (kasuri methi) to the Rajma Chawal gravy towards the end of cooking. This aromatic herb imparts a distinct taste and enhances the overall richness of the dish. Crush the dried fenugreek leaves between your palms before adding them to release their fragrance. The addition of kasuri methi will take your Rajma Chawal to the next level, adding a delightful twist to the traditional recipe.

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