Rajma Chawal | How to make Rajma Chawal

By Anjali Suresh  |  27th Nov 2016  |  
4.5 from 2 reviews Rate It!
  • Rajma Chawal  , How to make Rajma Chawal
Rajma Chawal by Anjali Suresh
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About Rajma Chawal Recipe

The humble soul satisfying dish that everyone loves

The delicious and mouthwatering Rajma Chawal is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Rajma Chawal is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Rajma Chawal . Anjali Suresh shared Rajma Chawal recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Rajma Chawal . Try this delicious Rajma Chawal recipe at home and surprise your family and friends. You can connect with the Anjali Suresh of Rajma Chawal by commenting on the page. In case you have any questions around the ingredients or cooking process. The Rajma Chawal can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Rajma Chawal with other users

Rajma Chawal

Ingredients to make Rajma Chawal

  • rajma - 400 gms
  • onions - 3 peeled and cut into big pieces
  • tomato - 3 cut into cubes
  • ginger - 1 inch piece
  • garlic - 5 to 6 pods
  • turmeric pwdr - half tspn
  • red chilly powder - 1 tsp ( adjust to taste )
  • coriander pwdr - 2 tspn
  • Kitchen King masala - half tspn
  • jeera pwdr - half tspn
  • salt to taste
  • jeera - 1 tspn
  • oil - 2 to 3 tbspns
  • water for cooking
  • coriander leaves for garnish

How to make Rajma Chawal

  1. Wash and soak the rajma overnight
  2. Then in a pressure cooker put the rajma, water and salt and pressure cook it till nicely cooked & soft
  3. In the meantime take a mixer jar & blend the onion, tomato and ginger garlic to a smooth paste
  4. Now in a kadai put oil & when hot add jeera .
  5. After it splutters put the ground paste & saute well till the raw smell goes. This will take a few minutes
  6. Then add the dry masalas & saute again.
  7. Put the cooked rajma with the water in which it was cooked. Check the consistency of the gravy.
  8. Bring to a boil and let it simmer for 10 minutes on low to medium flame till thick.
  9. In between keep stirring & mash the rajma little with the ladle so that it gets mushy.
  10. Garnish with coriander leaves & serve hot with steamed rice or roti

Reviews for Rajma Chawal (2)

Shiva Pande2 years ago

This is my favourite since childhood...

Sukhmani Bedi2 years ago

Love this

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