🍛 How to Make Rajma Chawal | Punjabi-Style Kidney Beans Curry with Rice

Rajma Chawal is a comforting North Indian dish made with red kidney beans (rajma) cooked in a thick, flavorful tomato-onion gravy and served with steamed rice (chawal). It’s simple, hearty, and loved in every Indian home — perfect for lunch, dinner, or even a Sunday special meal.

🧾 Ingredients

For Rajma (Kidney Bean Curry):

• 1 cup rajma (kidney beans), soaked overnight
• 3 cups water (for pressure cooking)
• 2 medium onions (finely chopped)
• 2–3 medium tomatoes (pureed)
• 1 tbsp ginger-garlic paste
• 2 green chilies (optional)
• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp garam masala
• Salt to taste
• Fresh coriander leaves (for garnish)

For Chawal (Steamed Rice):

• 1 cup basmati rice
• 2 cups water
• Salt to taste
• 1 tsp ghee (optional)

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👨‍🍳 Instructions

Step 1: Prepare the Rajma

1. Soak rajma overnight (or at least 8 hours). Drain and rinse.
2. Pressure cook rajma with 3 cups water and a little salt for 5–6 whistles (or until soft).
3. Heat oil or ghee in a pan. Add cumin seeds.
4. Add chopped onions. Sauté till golden brown.
5. Add ginger-garlic paste and green chilies. Cook for 2–3 minutes.
6. Add tomato puree. Cook till oil separates.
7. Add turmeric, red chili, coriander, and cumin powder. Mix well.
8. Add the cooked rajma with its water. Simmer on low flame for 20–25 minutes. Mash some beans to thicken the curry.
9. Add garam masala and cook for another 2 minutes.
10. Garnish with fresh coriander.

Step 2: Cook the Chawal

1. Rinse rice 2–3 times until water runs clear.
2. In a pot, boil 2 cups water with a pinch of salt and 1 tsp ghee.
3. Add rice and cook covered on low heat for 12–15 minutes or until rice is fluffy and water is absorbed.
4. Let it rest 5 minutes before serving.

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🍽️ Serving Suggestion

Serve Rajma Chawal hot with:

• Pickle or salad on the side
• A dollop of ghee or butter (optional)
• Papad or yogurt

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💡 Pro Tips

• Always soak rajma well and cook until soft; undercooked rajma can upset digestion.
• Simmering longer enhances the flavor — this curry tastes even better the next day!
• Use Kashmiri red chili for rich color without much heat.