Rajma Chawal

Rajma chawal is steady, comforting food meant to be eaten slowly.
Tender beans simmer in a spiced tomato base that feels warm and familiar.
Nothing is sharp or overwhelming, just balanced and grounding.
Served with plain rice, it becomes a complete, everyday meal.
Simple cooking that nourishes without effort.

Olivia

Rajma Chawal

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Simple rajma chawal with kidney beans and rice, cooked in a spiced tomato sauce for a comforting vegetarian meal.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course, Side Dish, Snack

Cuisine: Indian

Calories: 192

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 1 tablespoon olive oil
• 1 onion finely chopped
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon chili powder
• 1 teaspoon salt
• 1 can 15 oz kidney beans drained and rinsed
• 1 can 15 oz crushed tomatoes
• 1 cup water
• 2 tablespoons fresh cilantro chopped
• 2 cups cooked basmati rice

Equipment

5 Quart Pot

$39.95 $29.49

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03/04/2026 09:02 am GMT

small soup pot

Cooking Instructions

 

1. Heat olive oil in a pot over medium heat.
2. Add onion and cook until soft.
3. Stir in garlic and ginger and cook for 30 seconds.
4. Add cumin, coriander, turmeric, chili powder, and salt.
5. Stir in kidney beans, crushed tomatoes, and water.
6. Bring to a simmer and cook for 25 minutes.
7. Stir in cilantro and remove from heat.
8. Serve warm over cooked basmati rice.

Nutrition

Calories: 192kcalCarbohydrates: 34gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 233mgPotassium: 434mgFiber: 3gSugar: 6gVitamin A: 317IUVitamin C: 13mgCalcium: 67mgIron: 2mg

Notes

Mash a few beans for a thicker texture.

Adjust chili powder to taste.

Tastes better after resting a few minutes.

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