Discover the authentic rajma chawal recipe loved across Delhi. A comforting Indian meal made with slow-cooked kidney beans and steamed rice.
Rajma Chawal holds a special place in North Indian kitchens. It is a meal that represents comfort, familiarity, and homestyle warmth. Across Delhi, this classic dish is enjoyed as a hearty lunch or relaxed weekend meal.
Ingredients
For Rajma
1 cup rajma (kidney beans)
3 cups water (for pressure cooking)
2 tbsp oil or ghee
1 tsp cumin seeds
1 medium onion, finely chopped
1 tbsp ginger-garlic paste
2 medium tomatoes, pureed
1 tsp red chilli powder
½ tsp turmeric powder
1½ tsp coriander powder
1 tsp garam masala
Salt to taste
Fresh coriander leaves (for garnish)
For Chawal (Rice)
1 cup basmati rice
2 cups water
Salt to taste
Method
Step 1: Cook Rajma
Wash rajma and soak overnight (8–10 hours).
Pressure cook soaked rajma with water and salt for 5–6 whistles until soft.
Keep aside with cooking water.
Step 2: Prepare Gravy
Heat oil/ghee in a pan.
Add cumin seeds and let them crackle.
Add chopped onions and sauté until golden.
Add ginger-garlic paste and cook till raw smell disappears.
Add tomato puree and cook until oil separates.
Add turmeric, chilli powder, coriander powder, and salt.
Step 3: Simmer Rajma
Add cooked rajma along with water.
Simmer on low flame for 20–25 minutes, stirring occasionally.
Finish with garam masala and garnish with coriander.
Rice Preparation
Wash rice and soak for 20 minutes.
Cook rice with water and salt until fluffy.
Serve hot with rajma.