Rajma chawal recipe - rajma gravy is made from red kidney beans with onion-tomato gravy. It is best served with plain steamed rice aka chawal. So together it is called rajma chawal, a best and comforting combo.

I am sharing the quick version of rajma chawal made in pressure cooker only similar to this chole recipe. In this recipe, onion-tomato are ground into the paste. Then sauteed into the pressure cooker along with spices. Then soaked rajma and water it added. The whole thing is pressure cooked and you will have rajma gravy ready.

While the rajma is cooking, we are also cooking rice simultaneously. So rajma curry and chawal will be ready at the same time.

Only you need to pre-plan and soak the rajma ahead of time. At the time of making dinner or lunch, follow the steps below, you will have rajma chawal both ready in only 45 minutes.

This rajma chawal is healthy yet delicious meal that is very easy to make. It is great to pack into lunch box for kids or adult’s. I do make it for hubby's lunch box occasionally.

Check out more recipes using rajma

rajma recipe (traditional method) // Rajma curry with curd

How to make rajma chawal recipe (Step by Step Photos):

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1) First take rajma beans and wash them under running cold water till water runs clear.

2) Soak them in enough water for at least 8 hours or overnight. They will get bigger in size after the soaking time. Then drain soaked rajma and discard the soaking water.



3) When ready to make dinner/meal, first wash the basmati rice under running cold water till water runs clear.

4) Soak them in enough water for 15-20 minutes.



5) While rice is soaking, let’s prepare the rajma. Roughly chop onion, ginger, garlic, green chili and tomatoes.

6) Take them into the blender or grinder. Make smooth paste out of it. Keep it aside.



7) Heat the oil in a pressure cooker. Once hot add cumin seeds and let them sizzle.

8) Then add prepared paste.



9) As it starts cooking, it may bubble or splutter a lot, that you can partially cover it and continue cooking.

10) Cook till all the moisture or liquid is evaporated and you will have thick paste. Oil may starts to ooze out from the sides.



11) Now add salt, red chili powder, turmeric powder and coriander powder.

12) Mix well and cook for a minute.



13) Now add soaked, drained rajma.

14) Also add fresh 1 ¾ cups of water.



15) Mix well, so water and paste is well combined.

16) Cover the cooker with lid, put the weight on. Cook for 5-6 whistles on medium heat. After that turn off the stove heat, let the pressure go down by itself.



17) While it is pressure cooking, let’s make the rice. Now drain the soaked rice, take that into the saucepan or patila. Add 2 cups of water, salt and lemon juice. Bring it to a boil on high heat.

18) Once it starts boiling, lower the heat to lowest possible, cover with lid. Cook covered without disturbing on LOW heat for 17-18 minutes. Then turn off the stove and let the rice rest for 10 minutes.



19) Now pressure has been released from the cooker. Open the lid.

20) Stir once and check the doneness of rajma beans. If should mash easily. If not cooked, you can again pressure cook it for some more time. Also check the gravy consistency. If it is too liquidy then let it simmer for few minutes till you get desired consistency. If it is too thick, then add splash of water and simmer for 2 minutes.



21) Now add amchur powder and garam masala.

22) Stir well.



23) Lastly add chopped coriander leaves.

24) Mix well and rajma is ready.



25) Now back to the rice, after 10 minutes resting time, open the lid.

26) Fluff up the rice using fork.



Serving suggestion: Enjoy rajma chawal as a dinner or meal. I like to serve roasted urad papad, pickle or onion laccha and chaas on side. It will make filling, healthy and complete meal. This rajma curry can be served with roti or paratha too and skip the rice making steps.

Step by Step Photos Above Want to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !! Print Pin Rajma chawal recipe 4.5 from 4 votes Tried this recipe? Leave a comment and/or give ★ ratings This rajma chawal will be healthy, filling and comforting meal. The whole meal comes together in just one hour if you have pre-planned and soaked the rajma ahead of time. Author: Kanan Calories: 550 kcal Servings 3 servings Prep Time 8 hours 15 minutes Cook Time 30 minutes Total Time 8 hours 45 minutes US measuring cups are used (1 cup = 240 ml) See details Ingredients 1x 2x 3x For Making rice (Chawal): 1 cup Basmati rice 1 cup Basmati rice

2 cups Water 2 cups Water

Salt to taste Salt to taste

1 teaspoon Lemon juice 1 teaspoon Lemon juice For rajma masala: - Grind into paste: - Grind into paste:

1 medium or 1 cup Red onion roughly chopped 1 medium or 1 cup Red onion roughly chopped

1 inch piece Ginger roughly chopped 1 inch piece Ginger roughly chopped

2 cloves Garlic chopped 2 cloves Garlic chopped

1 Green chili chopped 1 Green chili chopped

2 small or 1 cup Tomato roughly chopped 2 small or 1 cup Tomato roughly chopped

- for gravy: - for gravy:

1 cup Rajma (Red kidney beans) 1 cup Rajma (Red kidney beans)

2 tablespoons Oil 2 tablespoons Oil

½ teaspoon Cumin seeds ½ teaspoon Cumin seeds

Salt to taste Salt to taste

1 ½ teaspoons Red chili powder 1 ½ teaspoons Red chili powder

½ teaspoon Turmeric powder ½ teaspoon Turmeric powder

1 teaspoon Coriander powder 1 teaspoon Coriander powder

1 ¾ cups Water 1 ¾ cups Water

½ teaspoon Amchur powder (dried mango powder) ½ teaspoon Amchur powder (dried mango powder)

½ teaspoon Garam masala ½ teaspoon Garam masala

2 tablespoons Cilantro or coriander leaves finely chopped 2 tablespoons Cilantro or coriander leaves finely chopped Instructions Preparation: First take rajma beans and wash them under running cold water till water runs clear.

Soak them in enough water for at least 8 hours or overnight.

Then drain soaked rajma and discard the soaking water.

When ready to make dinner/meal, first wash the basmati rice under running cold water till water runs clear.

Soak them in enough water for 15-20 minutes.

While rice is soaking, let’s prepare the rajma. Roughly chop onion, ginger, garlic, green chili and tomatoes.

Take them into the blender or grinder. Make smooth paste out of it. Keep it aside. making rajma chawal recipe: Heat the oil in a pressure cooker. Once hot add cumin seeds and let them sizzle.

Then add prepared paste.

As it starts cooking, it may bubble or splutter a lot, that you can partially cover it and continue cooking.

Cook till all the moisture or liquid is evaporated and you will have thick paste. Oil may starts to ooze out from the sides.

Now add salt, red chili powder, turmeric powder and coriander powder. Mix well and cook for a minute.

Now add soaked, drained rajma. Also add fresh 1 ¾ cups of water.

Mix well, so water and paste is well combined.

Cover the cooker with lid, put the weight on.

Cook for 5-6 whistles on medium heat.

After that turn off the stove heat, let the pressure go down by itself.

While it is pressure cooking, let’s make the rice.

Now drain the soaked rice, take that into the saucepan or patila. Add 2 cups of water, salt and lemon juice. Bring it to a boil on high heat.

Once it starts boiling, lower the heat to lowest possible, cover with lid.

Cook covered without disturbing on LOW heat for 17-18 minutes.

Then turn off the stove and let the rice rest for 10 minutes.

Now pressure has been released from the cooker. Open the lid.

Stir once and check the doneness of rajma beans. If should mash easily. If not cooked, you can again pressure cook it for some more time.

Also check the gravy consistency. If it is too liquidy then let it simmer for few minutes till you get desired consistency. If it is too thick, then add splash of water and simmer for 2 minutes.

Now add amchur powder and garam masala. Stir well.

Lastly add chopped coriander leaves. Mix well and rajma is ready.

Now back to the rice, after 10 minutes resting time, open the lid. Fluff up the rice using fork.

Serve rajma chawal as a meal or dinner Nutrition Calories: 550 kcal | Carbohydrates: 95 g | Protein: 19.6 g | Fat: 10.7 g | Saturated Fat: 1.5 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 524 mg | Potassium: 1168 mg | Fiber: 12.4 g | Sugar: 4.8 g | Vitamin A: 950 IU | Vitamin C: 22.3 mg | Calcium: 100 mg | Iron: 5.6 mg *Nutrition information is a rough estimate for 1 serving Did you make this recipe? Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry . I would love to see.