Monsoon Special: Punjabi Rajma Chawal (Rice)

Hi guys! In the ‘Monsoon Special’ Food Series today I tried one of the most famous and favorite comfort food of North India, ‘Rajma Chawal’. It is an ultimate foodie delight! You cannot complete Punjabi Cuisine without mentioning Rajma Chawal. Tenderly cooked soft red kidney beans in lip smacking tomato gravy with aromatic basmati rice topped with generous drizzle of pure Ghee. It had to be in this series. Something hot on the cold, wet day! Let’s start with the recipe. 

The ingredients you will need are:

  1. Red Kidney Beans 250 gms (approx)
  2. 4 medium sized Tomatoes.
  3. 2 medium sized Onions
  4. 8-10 cloves of Garlic
  5. 1/2 inch long Ginger
  6.  One Bay leaf
  7. 1 tbsp of Red chilli powder
  8. 1 tbsp of Coriander powder
  9. 1/2 tbsp of Turmeric powder
  10. Salt to taste 
  11. 1/2 tsp Asafoetida
  12. 1/2 tbsp Cumin seeds 
  13. Oil
  14. 2 tbsp of Ghee.
  15. Coriander for garnish.


1. Soak the red kidney beans over night in a litre of water and then pressure cook it with some asafoetida and salt. Let the cooker whistle thrice on high flame and thrice on simmer.

2. Chopped Tomatoes and Onions finely. 

3. Cut / ground the garlic and grate the ginger.

4. Heat the oil in a pan and add cumin seeds. Wait till they pops and then add the garlic. 

5. Then add the bay leaf and wait till it sizzles and then add finely chopped onions. I forgot the bay leaf so I sauteed it with onions. Once the onions are translucent add grated ginger.

6. Now add chopped tomatoes and keep the pan on high flames as it helps the tomatoes to soften faster. When they are half way there to get mushy add the spices and mix well. Sauté it on medium flame till the mixture releases oil. 

7. Now add the cooked Kidney beans with all the broth available and mix slowly. Once it starts boiling add the salt accordingly as the beans are already cooked with salt in it. 

8. After 5 / 10 mins add the ghee and let it be on simmer for another minute or two.  Garnish it with some fresh coriander leaves.

Rajma Chawal is ready to serve. 

Enjoy this Punjabi delicacy on cold rainy day! 

Tip: Always serve the gravy hot with hot rice. If the consistency is watery let it be on simmer without the lid the extra broth water will evaporate. I also added some saffron to the rice. Enjoy! 

Keep Munching! Happy Monsoons! 



Add yours →

  1. Yum👌👌👌looks amazing!! Lovely recipes!!


  2. Thanks for the recipe!!! M not a cook but will try for this 🙂


  3. Thanks for the recipe!!! M not a cook but will try for this with help of my mum 🙂


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