Rajma Chawal: The most loved food

by | Feb 13, 2019 | Food, Lifestyle | 0 comments

There is no doubt that Rajma Chawal is the baap of khaana. Be it junk or any other cuisine, but when Rajma comes there is no looking back. But what is in it that we love it so much? Is it the kidney-shaped beans or the color, the aroma or the taste. We sadly don’t know about it, all we know is we love Rajma.

I remember when I was in a hostel; I used to skip most of the horrible meals there. But when the menu displayed Rajma, I made sure I eat to the fullest.

Here are some reasons to why Rajma Chawal is so loved among us:

1. It’s a whole meal

A meal is when there is a Dal, Chappati, Dry Vegetable and Rice in it. But when it’s Rajma Chawal, there is nothing that comes in between. It’s just both of them who complement each other and feed our buds.


2. No Worry

Imagine landing at a Thela or a Dhaba serving Rajma, will you worry about your soiled and dusty hands or will you prefer eating Rajma Chawal? The Choice is yours doston!!


3. The Aroma

Hot Rajma Chawal served with desi ghee and garnished coriander leaves and onion rings on the top make it irresistible to eat.

Trust me Bharat vasiyon, these beans are hard to resist!

Here is the recipe to cook the beans. Try making the authentic Dhaba vale Rajma Chawal yourself!!





  • 1 Cup Rajma Beans
  • 2 Large Onions
  • 1 tbsp. Ginger
  • 1 tbsp. Coriander Powder
  • 1 tbsp. Powdered Black Pepper
  • 2 Green Cardamom
  • 2 Cloves
  • 3 tbsp. Cooking Oil
  • 2 Large Tomato
  • 1 Cup Basmati Rice
  • 1 tbsp. Garlic
  • 2 Chopped Green Chilli
  • Salt (as required)
  • 1 tbsp. Garam Masala Powder (Rajma Masala)
  • 1 tbsp. Black Pepper
  • 1 tbsp. Ghee



Wash Rajma beans in cold running water and soak it overnight. Wash it again and pressure cook by adding 2 cups of water in it. Don’t forget to add salt and a pinch of turmeric into it. This will help the Rajma boiled as soft and squishy.


The next step is to make masala for Rajma. Finely chop the onions, garlic, ginger, and green chilies. Make a paste of all these ingredients. While on the other hand, grate the tomatoes well.

Heat the pan and add vegetable oil into it. When the oil gets heated add green cardamom, black cardamom, cinnamon and, cloves. Once they start giving fragrance, add onions and cook until they are goldenish– brown in color. Add grated tomatoes and paste to it. Cook it till a thick masala is made and oil starts leaving the sides of the pan. Later, add spices to it; cumin powder, coriander powder and black pepper powder. After this process, finally, add Rajma and one cup of water. Mix well and cook for another 10 minutes. You may give 1 or 2 whistles to Rajma in the pressure cooker as well.

Once you are done, garnish it with coriander leaves and onion rings. And your Rajma is ready!!


To make Rice, boil the rice in five parts of water. Once the rice is soft, strain the water.

Serve hot basmati rice with Rajma and enjoy the flavor!