Rajma Chawal (Kidney Beans Rice)

By DK on Jun 30, 2010
Punjabi Rajma Chawal Recipe (Kidney beans Curry Rice)
Since legumes provide the bulk of protein for vegetarians, its inevitable that it is one of my go to ingredients. I have so many variety in my pantry that it helps to vary my meals. They are abundant in protein and help to feel satisfied faster. Out of 250 odd recipe request I have in my "to-do" list, at least 150 of them are simple day to day recipes. So this Rajma Chawal is one such dish in this category.
Punjabi Rajma Chawal Recipe (Kidney beans Curry Rice)
Rajma in Hindi means "Kidney Beans" and Chawal means "Rice". This, in short, you can call as Kidney Beans rice. But unlike pilafs where everything is mixed together as one pot meal ,this popular Punjabi dish,is enjoyed  in a different way. A side dish of kidney beans is prepared with spices and then enjoyed with rice. Two different elements cooked separately comes together as a final dish.
Punjabi Rajma Chawal Recipe (Kidney beans Curry Rice)
You can make this one day as a side dish for say Roti's, chapathi's etc. Since this tastes even better next day, if you have leftovers, enjoy them then with rice. This is what mostly happens in my house where I prepare this for dinner and I enjoy the leftovers the next day with steamed rice and curd.  Its immensely versatile and you can adjust the amount of spices according to your preference. A little dollop of ghee/butter towards the end while serving with rice completes this dish :)
References

my kitchen notes

Basic Information
Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 2 people
Ingredients
  • 1 cup Kidney beans (or use canned to make it even quicker)
  • 1 onion, finely chopped (I used Red onions)
  • 2-3 tomatoes, chopped
  • 1 tsp fennel seeds (or use cumin)
  • about 1 inch ginger, peeled and grated
  • 1-2 green chillies thinly sliced (or as per taste)
  • 1/4 tsp turmeric powder
  • 1 tbsp cumin-coriander powder
  • 1 tbsp amchur powder (dry mango powder) (or use lemon juice)
  • salt to taste
  • cilantro and finely chopped onions for garnish
  • For the spice bag
  • 3-4 cloves
  • 2-3 whole green cardamoms
  • 1 inch cinnamon stick
  • 1 bay leaf
  • 4-5 black pepper
Method
1
Soak the kidney beans overnight. Of course you can use store bought canned beans. Make sure to drain them well and rinse in cold water before using them.
Punjabi Rajma Chawal Recipe (Kidney beans Curry Rice)
2
Before cooking the kidney beans, make a spice bag by packing the spices in the "spice bag" section of the ingredients list in a cheesecloth, tie it up and drop it in the water along with kidney beans.
Punjabi Rajma Chawal Recipe (Kidney beans Curry Rice)
3
Once cooked, removed the spice bag and discard. I use Pressure Cooker and it takes about 10-12 minutes for it cook. While that's cooking I prepare the gravy. You can finish the complete dish within 15-20 minutes.
Punjabi Rajma Chawal Recipe (Kidney beans Curry Rice)
4
Meanwhile in a skillet, add 1 tsp of oil (for the traditional Punjab richness, add Ghee instead), saute the fennel seeds, onions, chilli and ginger along with little salt.
Punjabi Rajma Chawal Recipe (Kidney beans Curry Rice)
5
Once soft add the spice powders and saute for few more seconds.
Punjabi Rajma Chawal Recipe (Kidney beans Curry Rice)
6
Add the tomatoes.
Punjabi Rajma Chawal Recipe (Kidney beans Curry Rice)
7
Add little water and Cook until tomatoes are soft.
Punjabi Rajma Chawal Recipe (Kidney beans Curry Rice)
8
Add the kidney beans along with cooking water.
Punjabi Rajma Chawal Recipe (Kidney beans Curry Rice)
9
Cook for another 2-3 minutes. Taste and season if needed. You can add more water depending on the consistency you like. Break down some of the kidney beans to thicken the gravy.
Punjabi Rajma Chawal Recipe (Kidney beans Curry Rice)
The traditional way is to enjoy it with plain rice. You can also serve it along with chapathi, roti, naan or any pulav if desired. I like to garnish it with finely chopped red onions and cilantro. This plate of hot Rajma Chawal finds its way to Siri's MLLA this month. Punjabi Rajma Chawal Recipe (Kidney beans Curry Rice)
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58 Responses to “Rajma Chawal (Kidney Beans Rice)”
  1. Sudha

    Hi,
    Thank you for an amazing recipe, followed it to the T.
    Turned out to be the best Rajma I’ve ever had and couldn’t believe that I made it. Couldn’t wait till lunch, had a small cup as is when I finished cooking :)
    Thanks again, this is my favourite dish and being a South Indian never got it right every time I tried before.
    Sudha

  2. pooja pandey

    Although my husband n evn my frnz say dat I m a good cook bt still I believe my Rajma z nt cuming upto my expectation….D rich creamy taste z alwaz missing….i..i hav to prepare Rajma tomorow n… I hope dis recipe wud help me a lot….. Thnx fr sharing….luking frwd fr more such recipes

  3. Samvidha

    I just added garlic to the recipe! You can try it! Tastes even better!

  4. Jas

    I made it just the way as it was written . Awesome . Thank u

  5. GS

    If i directly add spices mentioned for spice bag in rajma before boiling it..will it work same

  6. Hi I just made this and your concord grapes jam i must say both the results were truly awesome.I’m linking your pages in my posts.Hope thats ok.Thanks for the lovely pictorials.

    I am glad you are liking the recipes. The cook in me is extremely happy and grateful. Thank you :) –DK

  7. Manika

    DK, I am completely in love with your food blog! This recipe looks delicious! One quick question – I use canned rajma, in that case, how should I use the spice bag ? (since I wouldn’t boil the rajma so I cant boil the spices with it).
    Thanks!:)

  8. Going to try this recipe today! thanks.

  9. Hey! It’s delicious…. :lol: :lol: :lol:

  10. saima

    Its awsome… i m gonna try this rajma chawal today :)

  11. abhilasha

    when to add aamchur? it is not mentioned in the steps.

    Pls refer Step 5. Aamchur is included in the “spice powders” –DK

  12. Sofia

    :) This is the second time i have made it! My husband loves the way you do it! Thankyou!

    I am happy that you guyz like it :) –DK

  13. hey thanks for the delicious recepie,today i wann do it.its really help me :-P

  14. Surekha

    Thank you ! was looking for this recipe from a long time :-D

  15. Radhika Ghosal
  16. Nisha

    If i use canned beans when do i prepare the spice bag and how do i use it

  17. trupti warke

    hey it’s nice recipe :oops: :wink: :-P

  18. pari

    I always used grind tomato and onion in place of chopped one.It becomes more tastier with a great consistency of grevy.u can try this.U will definitly like it. :-P

  19. :) thanx for the receipe i make ths for the first time..as ever

  20. srijeeta chatterjee
  21. 12#

    Hey thax!!! i m jus married.. n dnt knw hw to cook!!! i stay with my hubby in swiss.. 2day gonna prepare rajma chawal.. hpe he like it!!!!
    :wink: :wink:

  22. :twisted: hey…i just wrote a whole post on my experience of cooking the rajma chawal…while previewing i wanted to edit my post…n lost the entire post!!! :cry:

  23. Harita Tiwari

    Hi,
    Thanks for the recipe..Its been two and a half yrs of my marriage and I never prepared Rajma till date….suddently this wednesday my husband said that he wants to eat Rajma chawal this weekend….I never knew how to prepare rajma…but your this site really helped me…pictures added an advantage…After having Rajma Rice my hubby really liked the taste and appreciated me….Thanks again…its a really taste and easy to prepare recipe.. :-P

  24. This dish is my favorite ^_^
    ” I love this food”
    I t’s delicious…!
    :lol: :wink: :-D

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