Rajma Chawal | How to make Rajma Chawal

By ananya gupta  |  8th Jun 2017  |  
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Rajma Chawalby ananya gupta
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About Rajma Chawal Recipe

The combination of Rajma and Chawal is a top favourite in North Indian's list as well as Nepalis. Rajma is prepared with red kidney beans in a thick gravy with onion and tomato puree, with many whole Indian spices. Some of the best Rajma grow in Jammu region of J&K, Himachal Pradesh and Nepali hills.

Rajma Chawal is a popular aromatic and delicious dish. You can try making this amazing Rajma Chawal in your kitchen. This recipe requires 480 minutes for preparation and 45 minutes to cook. The Rajma Chawal by ananya gupta has detailed steps with pictures so you can easily learn how to cook Rajma Chawal at home without any difficulty. Rajma Chawal is enjoyed by everyone and can be served on special occasions. The flavours of the Rajma Chawal would satiate your taste buds. You must try making Rajma Chawal this weekend. Share your Rajma Chawal cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like ananya gupta for inputs. In case you have any queries for Rajma Chawal you can comment on the recipe page to connect with the ananya gupta. You can also rate the Rajma Chawal and give feedback.

Rajma Chawal

Ingredients to make Rajma Chawal

  • 1 and 1/2 cup rajma
  • 3 cups water for boiling rajma
  • 1 tsp salt for boiling rajma
  • For Curry:
  • 4 medium size tomato puree
  • 2 big onion chopped
  • 1-inch ginger peeled and chopped
  • 2 green chilli deseeded chopped
  • 5-6 cloves of garlic peeled
  • 1 tsp Kashmiri chilli powder
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp amchur powder
  • salt to taste
  • 4 tbsp mustard oil/ any oil
  • 1 bay leaf
  • For garnishing:
  • 1 bunch chopped fresh coriander
  • For boiled rice:
  • 1 cup rice
  • 3 cup water
  • 1 tsp salt
  • 2 green cardamom
  • 1 tbsp ghee

How to make Rajma Chawal

  1. First, wash Rajma 2-3 times in running water and soaked it overnight or at least 7-8 hours one day before.
  2. Wash and soaked rice in water for 30 minutes
  3. Heat a pan add ghee when it's hot enough add cardamom fry it.add 3 cups water ley it boils.Add rice cook it till rice fully cooked.Strain all water ..Keep it out in a bowl.add 1 tsp ghee and keep it aside.
  4. Now preparing Rajma :
  5. In a cooker add Rajma with soaked water..Add salt boil Rajma at least 20 minutes or till it becomes tender..If after 20 minutes it's not cooked properly add little more water and cook it for more 10-15 minutes but we want tender and soft cooked Rajma.
  6. Meanwhile, we chopped and pureed tomato.
  7. Chopped onion, ginger garlic and chilli and puree it.. keep it aside
  8. Heat mustard/oil in a cooker or heavy bottom pan.
  9. Add bay leaf
  10. Add cumin seeds add Onion, ginger garlic chilli puree.
  11. Saute it till raw smell goes.add all spices chilli powder, turmeric, coriander powder, and mix well.
  12. Add tomato puree mix well.Cook it till oil leaves sides.
  13. Add cooked Rajma with boiled water..Add salt, garam masala, amchur powder, adjust spices.Mix well.
  14. Give one whistle or cook it as till gravy thicken.
  15. Rajma is ready ..Garnish it with chopped cilantro and squeeze lemon juice.
  16. Serve hot with a plate full of rice.Soulful food.Enjoy it with rice chapati or naan

My Tip:

Cooked rajma is the main part..it took me around 30 minutes.we already add salt while boiling rajma so adjust it.

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