Rajma Chawal

Rajma chawal is my favorite winter food . It taste amazing with Jeera rice. Since rajma has high protein content it is important to include it in your diet at least once a week.


  • Chopped onions and tomatoes – 1 cup
  • Curry leaves – 5 to 6
  • Jeera – 1 tsp
  • Oil – 2 tbspn
  • Ginger garlic paste – 1 tsp
  • Turmeric and Chilly powder – 2 tsp
  • Salt as per taste
  • Garam Masala – 2 tsp
  • Red kidney beans / Rajma – 1 cup
  • Coriander powder – 2 tblspn


  1. Soak rajma overnight. Drain and add it to pressure cooker. Cover with water. Pressure cook for 3 to 4 whistle, simmer for 10 mins. Turn off the heat and let the steam escape all by itself.
  2. Add 2 tbspn oil in a pan add curry leaves , jeera , tomatoes , onions – ginger garlic paste and salt.
  3. Saute it till it mixes will and the onions are slightly golden brown.
  4. Add dry coriander powder and garam masala to the mixture and mix well.
  5. Add besan / gram flour and mix well and cook for another 2 minutes.
  6. Turn off the gas and let the mixture cool down.
  7. Add it to the mixture grinder and make a thick paste out of it.
  8. Add 1 tsp oil in a fresh pan add the puree and boiled rajma and 1 and half cup of water and cook it for 10 minutes.

Garnish it with fresh coriander leaves and serve it with Jeera rice.


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