Rajma Chawal | Kidney Beans Curry & Rice

Rajma Chawal | Kidney Beans Curry & Rice

Rajma is rich and iron and protein when it is combined with rice it is a great source of carbohydrates. Its staple food in many states like Bihar, it’s the most delicious yet nutritious source of for nutrients for the body. So, it makes a wholesome meal.

A spicy and tangy preparation of rajma/kidney beans is combined with cooked plain rice to make a delicious and nutritious Rajma Chawal.

5 from 2 votes

Rajma Chawal | Kidney Beans Curry & Rice

A spicy and tangy preparation of rajma/kidney beans ! 

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 22 minutes
Soaking Time 8 hours
Total Time 37 minutes
Servings 4
Author foodopi



  • 200 gms Rajma Kideny Beans, soaked overnight and drained
  • 2 cups raw rice or leftover rice
  • ½ tsp jeera
  • 1/4 tsp asafoetida hing
  • 1 nos Onions Roughly chopped to big chunks
  • 1 tsp ginger-garlic paste
  • ¾ cup chopped tomatoes
  • 1/4 tsp turmeric powder haldi
  • 1/2 tsp chilli powder
  • 1 tsp coriander-cumin seeds dhania-jeera powder
  • Salt to taste
  • 1 tbsp finely chopped coriander dhania


How to Make Rajma Chawal………?

  1. Heat the oil in a pressure cooker and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
  2. Add the onions, jeera and ginger-garlic paste and sauté on a medium flame for 2 to 3 minutes.
  3. Cool this mixture and grind it to smooth paste, then put the paste back into the cooker and sauté it for a couple of minutes till mixture stops sticking to the Kadai/pan.
  4. Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  5. Add the rajma and 1 cup of water, mix well and pressure cook for 4 whistles.
  6. Allow the steam to escape before opening the lid.
  7. Add the coriander and mix well.

Recipe Notes

Serve with white Plain Rice…or Chapati/Roti of your choice….!


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