Rajma Chawal

Name: Rajma Chawal
Prep time: 7 min
Cook time: 50 min
Total time: 57 min
Yield: 3 servings
Cuisine: North Indian
Ingredients: 1 cup Dried Kidney Beans; 4 cups Water for soaking; 1 Bay Leaf; 1 Black Cardamom; 3 Green Cardamoms; 3 Cloves; 1 Cinnamon Stick; 1/2 teaspoon Salt for pressure cooking; 2 cups Water for pressure cooking; 4 medium Tomatoes, quartered; 2 Green Chilies, halved; 2-inch piece Ginger, halved; 4 cloves Garlic; 2 tablespoons Oil; 1/2 teaspoon Cumin Seeds; 1 Red Onion, chopped; 1/2 teaspoon Turmeric Powder; 1 teaspoon Coriander Powder; 1 teaspoon Cumin Powder; 1/2 teaspoon Amchur (Dried Mango Powder); 1/2 teaspoon Kashmiri Red Chili Powder; 1/2 teaspoon Salt (adjust to taste); 1/4 teaspoon Pepper; 1/2 teaspoon Garam Masala; 1/4 cup freshly chopped Cilantro

Introduction

Rajma Chawal is a classic North Indian dish made with kidney beans cooked in a spiced tomato-based gravy and served over rice. It is a staple comfort food, often enjoyed as a hearty and satisfying meal. The dish is rich in plant-based protein and fiber, making it both nutritious and filling. The combination of aromatic spices and slow-cooked beans results in a flavorful, mildly spiced curry that pairs well with steamed basmati rice.

The recipe begins with soaking dried kidney beans overnight, which helps them cook faster and achieve a soft, creamy texture. The soaked beans are then pressure-cooked with whole spices like bay leaf, cardamom, cloves, and cinnamon to infuse them with flavor. Cooking times vary depending on the type of pressure cooker used, but the goal is to get tender, well-cooked beans that hold their shape.

While the beans cook, a tomato-based masala is prepared separately. Fresh tomatoes, green chilies, ginger, and garlic are blended into a smooth puree, which forms the base of the gravy. This is cooked with sautéed onions and a mix of spices, including turmeric, coriander, cumin, Kashmiri chili powder, and dried mango powder. Cooking the masala until the oil separates is key to developing deep flavors.

Once the masala is ready, it is combined with the cooked beans and simmered for a few minutes to allow the flavors to meld. A final touch of garam masala is added for warmth, and the dish is garnished with freshly chopped cilantro. The consistency can be adjusted with water based on preference—some prefer a thicker curry, while others like a slightly runnier texture.

Rajma is best served hot over steamed basmati rice, making for a wholesome, well-balanced meal. Leftovers store well and taste even better the next day as the flavors continue to deepen. It is a great meal-prep option and can also be frozen for future meals.

Ingredients

To Soak:

1 cup Dried Kidney Beans
4 cups Water

To Pressure-Cook:

1 Bay Leaf
1 Black Cardamom
3 Green Cardamoms
3 Cloves
1 Cinnamon Stick
1/2 teaspoon Salt, adjust to taste
2 cups Water

To Blend Tomatoes:

4 medium Tomatoes, quartered
2 Green Chilies, halved
2-inch piece Ginger, halved
4 cloves Garlic

To Prepare Gravy/Masala:

2 tablespoons Oil
1/2 teaspoon Cumin Seeds
1 Red Onion, chopped
1/2 teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1 teaspoon Cumin Powder
1/2 teaspoon Amchur (Dried Mango Powder)
1/2 teaspoon Kashmiri Red Chili Powder
1/2 teaspoon Salt, adjust to taste
1/4 teaspoon Pepper
1 teaspoon Garam Masala
1/4 cup freshly chopped Cilantro

Instructions

Step A: Soak Kidney Beans

Rinse 1 cup kidney beans thoroughly. Transfer to a large bowl and add 4 cups of water. Soak overnight.

Step B: Drain and Pressure Cook Beans

Drain the soaked beans and transfer them to an electric/stovetop/jiggle-top pressure cooker.
Add 1 bay leaf, 1 black cardamom, 3 green cardamoms, 3 cloves, 1 cinnamon stick, 1/2 teaspoon salt, and 2 cups water.
If using Electric pressure cooker: Secure the lid, seal the knob, press MANUAL (or PRESSURE COOK), and set to HIGH PRESSURE for 35 minutes. Please note that the cooking time may vary depending on the pressure level your pressure cooker can reach. Once cooked, turn off the heat and let the pressure release naturally for 10-15 minutes.
If using Stovetop pressure cooker: Secure the lid, seal the valve, and cook on high pressure for 35 minutes. Please note that the cooking time may vary depending on the pressure level your pressure cooker can reach. Once cooked, turn off the heat and let the pressure release naturally for 10-15 minutes.
If using Jiggle-Top pressure cooker: Add an additional 1 cup of water (since liquid escapes faster). Secure the lid, place the whistle on, and cook over medium heat for 7-8 whistles. Let the pressure release naturally for 10-15 minutes.
Check for doneness. If the kidney beans aren’t soft, cook for 10 more minutes.

Step C: Blend Tomatoes

In a blender, add 4 quartered tomatoes, 2 halved green chilies, a 2-inch piece of halved ginger, and 4 garlic cloves.
Blend to a smooth puree. Set aside.

Step D: Prepare Masala

Heat 2 tablespoons oil in a pan over medium heat.
Add 1/2 teaspoon cumin seeds and let them splutter for 30-40 seconds.
Add 1 chopped red onion and sauté for 3-4 minutes, or until golden brown.
Pour in the tomato puree and mix well.
Add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon amchur, 1/2 teaspoon Kashmiri red chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
Cook for 12-15 minutes, stirring frequently, until most of the liquid evaporates and oil separates from the mixture.

Step E: Combine & Simmer

Transfer the prepared masala to the pressure-cooked kidney beans.
Add 1 teaspoon garam masala and stir well.
Put the lid on (do not seal) and let the curry simmer for 5-7 minutes. Add a splash of water if needed.
Turn off the heat, garnish with 1/4 cup finely chopped cilantro, and adjust salt to taste. Rajma Chawal is ready. Serve hot over steamed basmati rice.

Recipe Notes

Soaking is crucial: Always soak kidney beans overnight to reduce cooking time and aid digestion.
Adjust spice levels: Increase or decrease green chilies and Kashmiri red chili powder to match your heat preference.
About tomatoes: Use fresh tomatoes for a more authentic flavor, but canned tomatoes work if you’re in a pinch.
Pressure cooking times vary: If using an electric cooker, follow the manufacturer’s guidelines. Stovetop cookers may need minor adjustments (5-10 minutes)
Mash some beans for thickness: If you prefer a thicker gravy, mash a few cooked kidney beans before simmering.
Water content matters: Too much liquid will make the curry runny, so adjust water accordingly.
Oil separation is key: Cook the masala until the oil separates to achieve a deep, rich flavor.
Whole spices can be removed: Some people prefer to remove bay leaf, cardamoms, and cloves before serving for a smoother experience.
Meal-prep tip: Make a larger batch and store portions in the fridge for up to 4 days.
Pairs well with sides: Serve with a side of pickled onions, yogurt, or roti for variety.

Frequently Asked Questions

Can I make this without a pressure cooker?

During our test of making Rajma Chawal in a regular pot, we couldn’t achieve the same softness and rich, authentic flavor. Even with overnight-soaked kidney beans, the cooking process took over 1.5 hours. Therefore, we highly recommend using a pressure cooker.

Can I use canned kidney beans?

While we recommend using dried kidney beans that are soaked and cooked, you can also make this recipe with canned kidney beans. If using canned beans, simply add the drained beans to the pan with the prepared masala, along with 2 cups of water, and simmer.

What type of rice works best?

Basmati rice is the traditional choice, but any long-grain rice can be used.

Can I skip the whole spices?

We recommend using whole spices to enhance the depth of flavors. However, if you prefer ground spices, be sure to use them generously and add them later in the cooking process to prevent them from burning.

How do I store and reheat rajma?

Store in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of water to adjust consistency.

Can I freeze rajma?

Yes, freeze in portions for up to 2 months. Thaw in the fridge overnight and reheat before serving.

What can I substitute for amchur powder?

Lemon juice or tamarind paste can be used as an alternative for tanginess.

Can I make this recipe oil-free?

Yes, sauté onions and spices in water or vegetable broth instead of oil.

Why is my rajma too watery?

Simmer for a few extra minutes with the lid off to reduce excess liquid.

Can I add vegetables to this dish?

It won’t be ‘authentic’, but feel free to add bell peppers, spinach, or carrots can be added for extra nutrition and texture.