Skip to content


Your cart is empty

Article: Rajma Chawal – the easy way

Rajma Chawal – the easy way

Rajma Chawal – the easy way


[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/1"][vc_column_text]

 I have always been partial to Rajma the red kidney beans which is prepared as a gravy.

Some prefer to mix it and then serve.

[gallery type="slideshow" link="none" ids="6434,6438,6436,6433"]
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/2"][vc_column_text]

What you would need:

  • ¾ cup of Rajma (red kidney beans)
  • 1 ½ cups of Chawal or steamed rice
  • Spices – A little bit of cumin seeds or jeera,
  •                A small bit of dalchini(cinamon bark)
  • ½ cup of chopped onions
  • 1 tbsp of sliced ginger pieces or 3/4 tbsp ginger powder
  • 1 or 2 green chillies finely chopped
  • ¼ tbsp turmeric powder
  • 1 tbsp Dhania or coriander powder
  • ½ tbsp black salt
  • 1 tbsp oil
  • Salt to taste
  • You could include 1 tbsp amchur or dried mango powder if  you have it
[/vc_column_text][/vc_column][vc_column width="1/2"][vc_gallery type="image_grid" interval="3" images="6450,6446" onclick="link_image" custom_links_target="_self"][vc_gallery type="image_grid" interval="3" images="6447,6448" onclick="link_image" custom_links_target="_self"][/vc_column][/vc_row][vc_row][vc_column width="1/1"][vc_column_text]

Making the Rajma:

-      Have the rajma soaked overnight to soften it.

-      Take a little oil (1 to 2 tbsp) in a pan.

-      Add the cumin seeds and cinamon and heat till they crackle.

-      Add onions and continue heating for a few minutes till the onions get light pink.

-      Add the green chillies and ginger and continue to saute the lot for two or three minutes

-      Take the soaked rajma with three cups of water, turmeric powder, coriander powder and salt.

-      Pressure cook them till four to five whistles.

-      Let the pressure release and then add to the cooked rajma, black salt and amchur and mix well.

-      Simmer this mixture and then add the rajma and further let it simmer cook till an aroma fills the place.

-      Remove from stove. Eat piping hot or slightly cooled Rajma with already cooked rice and have your fill.



Some like to mix even the rice, simmer a little and then eat the hot mix of Rajma Chawal.

Whatever mode you prefer, end result is a very delicious satisfying fill.

 Courtesy –

[/vc_column_text][vc_teaser_grid grid_columns_count="4" grid_content="teaser" grid_layout="title_thumbnail_text" grid_link="link_post" grid_link_target="_blank" grid_template="carousel" grid_layout_mode="fitRows" orderby="rand" order="DESC" title="You Want more recipes???? Here they are!!!" grid_posttypes="post" grid_teasers_count="5" grid_categories="What's Cooking" el_class="related-post-title"][/vc_column][/vc_row]

Read more

Cheese and Vegetable Pasta
cheese and vegetable pasta

Cheese and Vegetable Pasta

Quick and easy making of creamy and vegetable pasta. Yummyyy!! The colourful mix of corn, capsicum and pasta in pleasing colours..

Read more
Wintery Joy – with Rabari Jalebis
delicious combination

Wintery Joy – with Rabari Jalebis

Come winter or close to it, it is the time for the delicious combination of wholesome Rabari Jalebis. Easy to make and good to have on cold winter mornings, it is familiar and one of the favorites ...

Read more