Rajma Chawal is one of the simplest and favorite food of most North Indians – so I gather. Rajma is the hindi word for the one of the key ingredients of mexican food. Known as Kidney Beans to better population of the world, I was thrilled to have a Mexican fast food version of Rajma Chawal when I first ate at Chipotle. It is amazing how food can tie people of different nationalities, culture, languages, food practices together. Hats off to Chipotle for helping Indians find food away from home. Elaborated below is the Indian version of Kidney beans Rajma. More on this class of legumes here

  • Preparation Time: Overnight soaking
  • Cooking Time: 15-20 min
  • Recipe Level:  Easy
  • Serves 2
  • Source: Mom
  • Cuisine: North Indian
  • 2 cups of Rajma (soaked overnight)
  • 1 large tomato
  • 2 tbsp of oil or ghee
  • 1 tsp of jeera or cumin seeds
  • 1-2 medium sized Green chillies
  • Small piece of shredded ginger
  •  Pinch of tumeric
  • 1 tsp red chilly powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • Salt to taste
  • Soak beans overnight under water for around 9 hrs
  • Pressure cook soaked beans and let it cool
  • Use a separate pan or kadhai, add oil, and jeera
  • After spluttering of cumin, add ginger, chillies and subsequently chopped tomato
  • After tomato is cooked and water run the sides, add turmeric, coriander and red powder
  • Stir well and add boiled rajma. Add salt and garam masala
  • Pressure cook once more for one whistle
  • Garnish with cilantro

After cooker calms down, serve hot rajma with cooked rice or phulka.

Mad Notes:
  • You may add onion for additional taste
  • You may also add amchur for additional tanginess