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  • Writer's pictureJyothi Varne

Homestyle Rajma Chawal Recipe

Comfort food may be a loosely used term by many - Afterall what's soul-satisfying to me via a morsel of amazing food on my platter maybe something completely different for somebody else.

Although Dal Chawal tops my list when it comes to this category, there's one more dish that ranks closely both from a satisfaction and yumminess quotient perspective. Simple, soothing, hearty, wholesome dish of gently cooked Rajma aka Kidney beans soaked overnight is a staple for many in North India, well mostly for Mumbaikars if I may so :)

Be it a busy day, rainy noon or a lazy winter evening - the final garnish of fresh julienned ginger strips, red onion, coriander leaves and that dash of lime juice dolloped over a cup of piping hot plain rice, makes this dish sing out in harmony of flavours. You just don't need anything else to go with it :)

The only prep work it needs it overnight soaking, some slow pressure cooking to get it all soaked in a super easy gravy-like consistency that comes together with pantry staples.

INGREDIENTS - Serves 2 :

2.5 cups - Kidney beans (pressure cooked)

5 tbsp - Refined oil

1 tsp - Ginger paste

1 tsp -Garlic paste

1 - Black cardamon pod (if Green, use 3)

1 - Bay leaf

1 inch - Cinnamon stick

1 tsp - Cumin powder

1/2 tbsp - Deggi Mirch powder ( I used MDH) adjust as per preference.

1/2 cup - Tomato puree

2 medium-sized tomatoes - chopped

1 cup - Raw onion paste

1/2 tsp - Garam Masala

Coriander leaves for garnish

1 tbsp - heapful of Butter

Lime wedges

Chopped onion slivers for garnish


  1. Heat oil in a deep vessel or Kadai, add whole spices (Bay leaf, elaichi & cinnamon) let them splutter.

  2. In goes raw onion paste, ginger garlic paste - cook till the raw smell disappears. Add ground cumin, coriander & chilli powder, tomato puree and salt. Cook for 4-5mins on medium flame.

    1. Next, put in your chopped tomatoes and cook until they're slightly mushy and then add pre-cooked rajma along with their leftover liquid in the cooker(basis the consistency desired). Let this simmer with a closed lid for 15mins or so, until it thickens and liquid reduces.

  3. Add garam masala, chopped coriander and ginger juliennes and simmer for 2-3 mins. Stir in butter and close the lid, switch off the flame & let this sit for 5mins.

  4. Serve hot with a generous garnishing of raw onions and torn coriander leaves, drizzled with lemon juice and a bowl of piping hot rice,

Instagram handle @spicecharmer - do tag me when you make this recipe.

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