Thursday, July 3, 2014

ROTD : Red beans with Rice aka Rajma Chawal

Hello Guys,

Here is the much loved and awaited recipe of the day for all we dilliwala's. Rajam-chawal is the favorite lunch for many of us. And in my home everyone seems to love it, especially my husband. So much so that the need for another vegetable or side dish is totally eliminated :) Here's is the recipe which is so easy to make and never fails to tingle our taste buds.


2 bowl rajma (soaked overnight)
4 medium size tomatoes
2 medium size onions
2 green chillies
1 tsp ginger-garlic paste
3 tsp rajma masala (I use Catch or MDH)
1/3 tsp garam masala
1/2 tsp tumeric
1/2 tsp red chilly powder (optional)
1.5 tbsp oil
1/2 tsp cumin seeds
A pinch of hing
6-7 sprig coriander leaves


1. Pressure cook rajma beans with 5 bowl water. After 3 whistles lower the flame and cook for 20 more mins on normal size burner. The beans should become very soft but not too mushy.
2. In a pan heat oil. Throw in hing, cumin seeds and coarsely sliced onions. Saute for 5 mins.
3. Add ginger garlic paste and saute for 2 more mins.
4. Grind chilly and tomatoes together. Add it along with salt, rajma masala, tumeric and red chilly powder.
5. Saute this mixture till oil separates. Should be around 7-10 mins.
6. Once done add the boiled beans with garam masala and cook for 2 whistles.
7. Garnish with coriander leaves, onion slices and serve with love :)


1. You can add amchur powder (dry mango) if tomatoes are not too sour.
2. Taste may vary as per the brand of Rajma masala used. 
3. If boiling on bigger flame, beans would be done in total of 4-5 whistles. You may need to keep the water level little more as it consumes more water.

Would be glad to answer any questions and know how do you liked it in comments below.




  1. Rajamaaa chawalll my all time favourite

    1. Yeah Priya, my hubby's too. And I love to have them sizzling hot in the monsoons :)