Thursday, 4 September 2014

Rajma Chawal (Kidney Beans With Steamed Rice)

Rajma Chawal (Kidney Beans With Steamed Rice) is one of the staple dishes in North India and after living here for more than a decade it has become my soul food too. Delicious, filling and easy to make this dish is always a winner at my home. Here’s the recipe…

Rajma Chawal

Rajma Chawal

Rajma Chawal

Rajma Chawal



  • 300 gms Rajma/Kidney Beans soaked overnight in water (for atleast 10-12 hrs)
  • 4 medium sized onions pasted
  • 6-7 big cloves of garlic pasted
  • 11/2 inch ginger pasted
  • 2 red tomatoes pasted
  • 1 tsp green chilli paste
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 2 tsp Kashmiri red chilli powder
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • Salt and sugar to taste
  • Mustard oil as per requirement


Heat oil in a pressure cooker and splutter cumin seeds/ jeera. Add the onion, ginger garlic, chilli paste and fry for 5 minutes. Now add the tomato paste and continue frying. Add the powdered masalas, salt and sugar. Fry well till the oil separates. Add  rajma and  3 cups of water. Close the lid and let the whistle come for 15 minutes on medium heat. Turn off the flame and let the steam escape fully before opening the lid. Check the seasoning and serve with steamed rice and salad or dry roasted papad....

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