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Vegetarian, South and Southeast Asian

Rajma chawal

Rajma chawal is an Indian vegetarian dish made of red kidney beans simmered in a spiced tomato sauce, served over basmati rice. It serves 4, takes 50 minutes, rates as very easy, and costs about €1.30 per person. The key to getting it right is browning the onion, garlic, and ginger paste slowly, which builds all the depth of flavor in the sauce.

Off to Punjab with a rajma chawal, red kidney beans simmered in a spiced tomato sauce, served over rice.

Rajma chawal
Total time
50 min
Difficulty
Very easy
Cost per person
€1.30
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Rajma chawal is the kind of comforting dish you eat without trying hard, a thick tomato sauce scented with cumin and garam masala, wrapped around soft, tender kidney beans. The creamy texture comes from one simple move, mashing part of the beans into the sauce near the end of cooking. The basmati rice alongside soaks up all that spiced juice, which is exactly what you want on your plate.

It is an everyday dish in Punjab, and it works just as well for a weeknight at home, since everything simmers quietly while you get other things done. Kids tend to enjoy it as long as you go easy on the spices, and since rajma actually tastes better reheated, it is a great recipe to make ahead for the whole family. Mon Chou likes to bring it out on cool fall or winter evenings.

The ingredients

4 people

Pantry

  • canned red kidney beansoften in the pantry 800 g
  • crushed tomatoesoften in the pantry 400 g
  • ground cuminoften in the pantry 1 tsp
  • garam masalaoften in the pantry 2 tsp
  • paprikaoften in the pantry 1 tsp
  • oiloften in the pantry 2 tbsp
  • basmati riceoften in the pantry 300 g
  • saltoften in the pantry 1 pinch

Fruits and vegetables

  • onions 2
  • garlic 4 cloves
  • fresh ginger 1 tbsp
  • fresh cilantro 4 sprigs

The step by step recipe

  1. Blend the onions, garlic, and ginger into a coarse paste with a little water. 3 min

    A thick paste browns better than finely chopped ingredients and melts into the sauce.

  2. Heat the oil, add the paste, and cook it until it turns a deep golden brown. 10 min

    Be patient, this browning is what gives rajma all its flavor.

  3. Add the tomatoes, cumin, paprika, garam masala, and salt, then let it reduce until the oil separates out. 10 min

    If the sauce starts sticking, add a spoonful of hot water, never cold.

  4. Stir in the drained and rinsed kidney beans with a glass of water, mash a few of them, and let it simmer covered. 15 min

    The longer rajma rests, the better it gets, it's even softer the next day.

  5. Cook the basmati rice in salted water, serve with the rajma, and sprinkle with chopped cilantro. 11 min

    Put the rice in the center of the plate and spoon the beans around it, the way it's served at Indian tables.

Our tips to get it right

  • Rinse the canned beans well under cold water, it removes the metallic taste of the can liquid and keeps the sauce cleaner.
  • Don't turn the heat down too early while browning the paste, this step builds most of the dish's flavor, even if it takes some patience.
  • Taste the sauce before adding the beans and adjust the salt or garam masala then, it's harder to fix the seasoning afterward without overcooking the beans.

The variations

  • Swap the kidney beans for black beans or chickpeas for a different texture, the sauce stays the same.
  • For a spicier version, add a split green chili with the tomatoes, and remove it before serving if you're cooking for kids.
  • For a quicker weeknight version, use precooked basmati rice you just reheat, and focus only on the sauce.

What to serve it with

  • Plain yogurt to cool the spices
  • Indian style vegetable pickles
  • Warm naan bread

Storage

Rajma keeps for 3 days in the fridge in a sealed container, and it actually tastes better the next day. It freezes well for up to 2 months, reheat gently in a pot with a splash of water. Cook the rice fresh each time, it doesn't freeze as well.

Questions about this dish

Can you use dried beans instead of canned?

Yes, soak 250g of dried kidney beans overnight, then cook them for 45 minutes before following the rest of the recipe. It takes longer but the result is just as good.

Can you make rajma ahead of time?

It's actually recommended, the sauce thickens and the flavors blend better after resting overnight in the fridge. Reheat gently in a pot and serve with freshly cooked rice.

How do you tone it down for kids?

Cut the garam masala and paprika by half, and keep the cumin as is for flavor without heat. You can always add more spice to your own plate afterward.

Is fresh ginger essential?

It brings a fresh note that's hard to replace, but you can use half a teaspoon of ground ginger instead if needed. The flavor will be slightly less sharp but the dish still works.

How long does it take to make a rajma chawal?

Count 50 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a rajma chawal?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a rajma chawal cost?

About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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