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    Recipe Index » Dals / Beans » Rajma chawal recipe

    Rajma chawal recipe

    Published: May 12, 2016 · Last Modified: Apr 14, 2020 by Kanan Patel / 5 Comments

    Jump to Recipe Pin Recipe

    Rajma chawal recipe - rajma gravy is made from red kidney beans with onion-tomato gravy. It is best served with plain steamed rice aka chawal. So together it is called rajma chawal, a best and comforting combo.

    Rajma chawal recipe | How to make punjabi rajma chawal

    I am sharing the quick version of rajma chawal made in pressure cooker only similar to this chole recipe. In this recipe, onion-tomato are ground into the paste. Then sauteed into the pressure cooker along with spices. Then soaked rajma and water it added. The whole thing is pressure cooked and you will have rajma gravy ready.

    While the rajma is cooking, we are also cooking rice simultaneously. So rajma curry and chawal will be ready at the same time.

    Only you need to pre-plan and soak the rajma ahead of time. At the time of making dinner or lunch, follow the steps below, you will have rajma chawal both ready in only 45 minutes.

    This rajma chawal is healthy yet delicious meal that is very easy to make. It is great to pack into lunch box for kids or adult’s. I do make it for hubby's lunch box occasionally.

    Rajma chawal recipe | How to make punjabi rajma chawal

    Check out more recipes using rajma
    rajma recipe (traditional method)  // Rajma curry with curd


    How to make rajma chawal recipe (Step by Step Photos):


    or Jump to Recipe

    1) First take rajma beans and wash them under running cold water till water runs clear.

    2) Soak them in enough water for at least 8 hours or overnight. They will get bigger in size after the soaking time. Then drain soaked rajma and discard the soaking water.
    Rajma chawal recipe | How to make punjabi rajma chawal

    3) When ready to make dinner/meal, first wash the basmati rice under running cold water till water runs clear.

    4) Soak them in enough water for 15-20 minutes.
    soak and drain rice

    5) While rice is soaking, let’s prepare the rajma. Roughly chop onion, ginger, garlic, green chili and tomatoes.

    6) Take them into the blender or grinder. Make smooth paste out of it. Keep it aside.
    Rajma chawal recipe | How to make punjabi rajma chawal

    7) Heat the oil in a pressure cooker. Once hot add cumin seeds and let them sizzle.

    8) Then add prepared paste.
    Rajma chawal recipe | How to make punjabi rajma chawal

    9) As it starts cooking, it may bubble or splutter a lot, that you can partially cover it and continue cooking.

    10) Cook till all the moisture or liquid is evaporated and you will have thick paste. Oil may starts to ooze out from the sides.
    Rajma chawal recipe | How to make punjabi rajma chawal

    11) Now add salt, red chili powder, turmeric powder and coriander powder.

    12) Mix well and cook for a minute.
    Rajma chawal recipe | How to make punjabi rajma chawal

    13) Now add soaked, drained rajma.

    14) Also add fresh 1 ¾ cups of water.
    Rajma chawal recipe | How to make punjabi rajma chawal

    15) Mix well, so water and paste is well combined.

    16) Cover the cooker with lid, put the weight on. Cook for 5-6 whistles on medium heat. After that turn off the stove heat, let the pressure go down by itself.
    Rajma chawal recipe | How to make punjabi rajma chawal

    17) While it is pressure cooking, let’s make the rice. Now drain the soaked rice, take that into the saucepan or patila. Add 2 cups of water, salt and lemon juice. Bring it to a boil on high heat.

    18) Once it starts boiling, lower the heat to lowest possible, cover with lid. Cook covered without disturbing on LOW heat for 17-18 minutes. Then turn off the stove and let the rice rest for 10 minutes.
    Rajma chawal recipe | How to make punjabi rajma chawal

    19) Now pressure has been released from the cooker. Open the lid.

    20) Stir once and check the doneness of rajma beans. If should mash easily. If not cooked, you can again pressure cook it for some more time. Also check the gravy consistency. If it is too liquidy then let it simmer for few minutes till you get desired consistency. If it is too thick, then add splash of water and simmer for 2 minutes.
    Rajma chawal recipe | How to make punjabi rajma chawal

    21) Now add amchur powder and garam masala.

    22) Stir well.
    Rajma chawal recipe | How to make punjabi rajma chawal

    23) Lastly add chopped coriander leaves.

    24) Mix well and rajma is ready.
    Rajma chawal recipe | How to make punjabi rajma chawal

    25) Now back to the rice, after 10 minutes resting time, open the lid.

    26) Fluff up the rice using fork.
    Rajma chawal recipe | How to make punjabi rajma chawal

    Serving suggestion: Enjoy rajma chawal as a dinner or meal. I like to serve roasted urad papad, pickle or onion laccha and chaas on side. It will make filling, healthy and complete meal. This rajma curry can be served with roti or paratha too and skip the rice making steps.

    Rajma chawal recipe | How to make punjabi rajma chawal

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Rajma chawal recipe | How to make punjabi rajma chawal
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    Rajma chawal recipe

    4.5 from 4 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    This rajma chawal will be healthy, filling and comforting meal. The whole meal comes together in just one hour if you have pre-planned and soaked the rajma ahead of time.
    Author: Kanan
    Course: Main Course
    Cuisine: Punjabi
    Calories: 550kcal
    Servings 3 servings
    Prep Time 8 hours 15 minutes
    Cook Time 30 minutes
    Total Time 8 hours 45 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For Making rice (Chawal):

    • 1 cup Basmati rice
    • 2 cups Water
    • Salt to taste
    • 1 teaspoon Lemon juice

    For rajma masala:

    • - Grind into paste:
    • 1 medium or 1 cup Red onion roughly chopped
    • 1 inch piece Ginger roughly chopped
    • 2 cloves Garlic chopped
    • 1 Green chili chopped
    • 2 small or 1 cup Tomato roughly chopped
    • - for gravy:
    • 1 cup Rajma (Red kidney beans)
    • 2 tablespoons Oil
    • ½ teaspoon Cumin seeds
    • Salt to taste
    • 1 ½ teaspoons Red chili powder
    • ½ teaspoon Turmeric powder
    • 1 teaspoon Coriander powder
    • 1 ¾ cups Water
    • ½ teaspoon Amchur powder (dried mango powder)
    • ½ teaspoon Garam masala
    • 2 tablespoons Cilantro or coriander leaves finely chopped

    Instructions 

    Preparation:

    • First take rajma beans and wash them under running cold water till water runs clear.
    • Soak them in enough water for at least 8 hours or overnight.
    • Then drain soaked rajma and discard the soaking water.
    • When ready to make dinner/meal, first wash the basmati rice under running cold water till water runs clear.
    • Soak them in enough water for 15-20 minutes.
    • While rice is soaking, let’s prepare the rajma. Roughly chop onion, ginger, garlic, green chili and tomatoes.
    • Take them into the blender or grinder. Make smooth paste out of it. Keep it aside.

    making rajma chawal recipe:

    • Heat the oil in a pressure cooker. Once hot add cumin seeds and let them sizzle.
    • Then add prepared paste.
    • As it starts cooking, it may bubble or splutter a lot, that you can partially cover it and continue cooking.
    • Cook till all the moisture or liquid is evaporated and you will have thick paste. Oil may starts to ooze out from the sides.
    • Now add salt, red chili powder, turmeric powder and coriander powder. Mix well and cook for a minute.
    • Now add soaked, drained rajma. Also add fresh 1 ¾ cups of water.
    • Mix well, so water and paste is well combined.
    • Cover the cooker with lid, put the weight on.
    • Cook for 5-6 whistles on medium heat.
    • After that turn off the stove heat, let the pressure go down by itself.
    • While it is pressure cooking, let’s make the rice.
    • Now drain the soaked rice, take that into the saucepan or patila. Add 2 cups of water, salt and lemon juice. Bring it to a boil on high heat.
    • Once it starts boiling, lower the heat to lowest possible, cover with lid.
    • Cook covered without disturbing on LOW heat for 17-18 minutes.
    • Then turn off the stove and let the rice rest for 10 minutes.
    • Now pressure has been released from the cooker. Open the lid.
    • Stir once and check the doneness of rajma beans. If should mash easily. If not cooked, you can again pressure cook it for some more time.
    • Also check the gravy consistency. If it is too liquidy then let it simmer for few minutes till you get desired consistency. If it is too thick, then add splash of water and simmer for 2 minutes.
    • Now add amchur powder and garam masala. Stir well.
    • Lastly add chopped coriander leaves. Mix well and rajma is ready.
    • Now back to the rice, after 10 minutes resting time, open the lid. Fluff up the rice using fork.
    • Serve rajma chawal as a meal or dinner

    Nutrition

    Calories: 550kcal | Carbohydrates: 95g | Protein: 19.6g | Fat: 10.7g | Saturated Fat: 1.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 524mg | Potassium: 1168mg | Fiber: 12.4g | Sugar: 4.8g | Vitamin A: 950IU | Vitamin C: 22.3mg | Calcium: 100mg | Iron: 5.6mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. Shivani

      August 25, 2019 at 9:46 am

      Good i tried.

      Reply
    2. Sujana

      June 09, 2016 at 11:28 am

      I made this last night and it came out fantastic. I liked this version of making the rajma because is easier and tastes so good!5 stars

      Reply
      • Kanan

        June 09, 2016 at 2:10 pm

        Thank you Sujana for the review.
        Good to hear that you liked it

        Reply
    3. Nirav

      May 13, 2016 at 10:26 am

      Looks tempting and very easy to make. thanks for sharing.4 stars

      Reply
      • Kanan

        May 16, 2016 at 9:02 am

        You're welcome

        Reply
    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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