Rajma Chawal (Kidney Bean Curry)

June 29th, 2008 filed under Dal (Lentils), Gluten Free, Vegan
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Rajma chawal (kidney beans with rice) is a great combination. This is a complete meal in itself.

Serves 4.Rajma Chawal


  • 1 1/2 cup kidney beans (rajma)
  • 1 teaspoon salt (adjust to taste)
  • 2 large tomatoes
  • 1 tablespoon ginger
  • 1 green chili
  • 3 tablespoon oil
  • Generous pinch of asafetida (hing)
  • 1 teaspoon cumin seeds (jeera)
  • 2 tablespoon coriander powder (dhania)
  • 1/2 teaspoon turmeric (haldi)
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 medium chopped tomato for garnishing


  1. Wash and soak the kidney beans in about six cups of water for at least 6 hours (the beans will double in volume ).
  2. Cut the tomatoes in small pieces, green chili slice lengthwise and take out the seeds (if you prefer mild). Blend tomatoes, green chili, and ginger and make a paste.
  3. Heat the oil in pressure cooker. Test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, turmeric, chili powder, black pepper, and paprika.
  4. Stir-fry for two to three minutes, until the oil begins to separate from the mixture. Add kidney beans, salt, and three cups of water. Close the cooker. Cook over medium high heat.
  5. When pressure cooker starts to steam, turn the heat down to medium and cook twelve minutes.
  6. Turn off the heat. Wait until the steam has stopped before opening the pressure cooker.
  7. Kidney beans should be soft and tender. Stir and mash them gently. Adjust salt and pepper to taste.
  8. Garnish with chopped tomatoes.

If you enjoyed the recipe for Rajma Chawal (Kidney Bean Curry), here are more great recipes you should try from Manjula's Kitchen.

109 Responses to “Rajma Chawal (Kidney Bean Curry)”

  1. naurael says:

    Namaste, Manjula ji,

    I just made this for the second time – it is so, so yummy… Also, I have two small stories surrounding it, and I wanted to share!

    So… The first time I made this, I made so much that I would have had to eat it for four days straight. It is quite delicious, but at the latest at the third day, I’d somehow like something different… So I added some leftover rice, two spoons full of besam gram, some water and some salt, made a dough, and then little dumplings and fried them. And oh my, it came out very well… So thank you again!

    And the second story… Well. There was a girl who was searching for an urad dal recipe. Sadly, her most favourite cooking website didn’t have any, so she searched around the internet, and found another recipe. And lo and behold, it was… bad. The spice mixture was somehow wrong, it didn’t taste right at all and nothing she did could save the dal. Ruefully, she returned to her favourite site and cooked another one of the wonderful, perfectly balanced meals, and all lived happily ever after. :)

    Thank you again for all your work. I haven’t yet found a recipe on your website I didn’t enjoy, and it taught me so much about Indian cooking… Thank you.



  2. athoi says:

    can this recipe be stored for about a month in the freezer?

  3. Maria says:

    I am new to your recipes and am really looking forward to making this one tomorrow. Only trouble is that I don’t own a pressure cooker. How does the cooking time and procedure change in that case?

    Thanks so much!

  4. Michael says:

    What is the difference between Rajma Chawal and Rajma Masala? Kinda looks the same. Trying your Palak Paneer tonight! Can’t wait!! Thank you

  5. zicosingh says:

    Hi Manjula Can I use cayenne peeper in place of red chilli powder

  6. Paul says:

    I just made this today. It turned out so delicious. A great recipe! Thank you very much.

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