Rajma Chawal


Soul food, comfort food, rajma chawal and kachumber. All in the same breath


I have made rajma a zillion times from this recipe unfortunately cannot credit anyone as it was written years before in my recipe notebook


This time went the no soak way and cooked the beans directly in the cooker. Took close to any hour for the right texture but I guarantee an awakening in the flavours.



1&1/2 cup rajma

2 onions

8 garlic flakes

1″ pc ginger


1 tej patta

2 laung

1 moti elaichi

2 tomatoes puree

1/2 cup beaten curd

1/4 tsp haldi

3 tsp dhania powder

1/2 tsp amchoor

1/2 tsp garam masala

1 tsp chilli powder

2 tbsp chopped coriander

1) Pressure cook rajma with lots of water to give one whistle. Keep on low flame for 45 mins. Check once cool, if not of the desired consistency then keep it for 15 more minutes.

2) Grind onion, ginger and garlic to a paste.

3) Heat oil in a kadhai, add tej patta, moti elaichi and laung. let it sizzle

4) Add onion paste and fry till golden brown.

5) Reduce heat, add dry masalas and salt and stir for a minute.

6) Add tomato puree and cook till it leaves oil and tomatoes are soft.

7) Add beaten curd & stir continuously on low flame till masala turns red and the oil separates.

8) Strain and add the rajma with as much of the liquid required. Mash some of the rajma to make the gravy thicker.

9) Garnish with coriander and serve hot with rice and some onion kachumber.