Indian · serves 2

Rajma Chawal

Sunday food on a weekday. Tastes better the next day, so make extra.

45 min Some work Vegetarian

Ingredients

  • 1 cup rajma (soaked overnight, or 1 can)
  • 2 onions, finely chopped
  • 3 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 2 tbsp oil
  • Rice for 2

Method

  1. Pressure cook soaked rajma with salt — 5-6 whistles, until it squashes between your fingers.
  2. Crackle cumin in oil, brown the onions properly. This is the whole dish, don't rush it.
  3. Ginger-garlic paste, 1 minute. Then tomato puree and powders. Cook till thick and glossy.
  4. Add rajma with its water, simmer 15 minutes on low.
  5. Mash a handful of beans against the pot to thicken. Garam masala, coriander, done.

Questions people ask about Rajma Chawal

How long does Rajma Chawal take?

About 45 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Rajma Chawal?

Crackle cumin in oil, brown the onions properly. This is the whole dish, don't rush it.

What can I use instead of rajma in Rajma Chawal?

Use canned kidney beans, rinsed. Skip straight to the gravy step.

Can I make Rajma Chawal ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Rajma Chawal vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

Do I need a pressure cooker for Rajma Chawal?

A cooker is faster but not essential. In an open pot, expect roughly three times the cooking time and keep an eye on the water level, topping up with hot water rather than cold.

What do you serve with Rajma Chawal?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Don't know what to cook? Let it decide →

Read more on the technique

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