VegetarianLunchPunjab
Rajma Chawal
Rajma Chawal is a vegetarian lunch from Punjab. It is made with red kidney beans, rice, tomato and garam masala. This recipe serves 4 and takes about 1 hr 20 min. One serving has about 370 kcal, 13 g protein, 62 g carbs and 8 g fat.
Did you know? Rajma Chawal is a North Indian migrant staple now embedded in Mumbai’s lunch menus—creamy red kidney beans slow-cooked in a spicy tomato gravy, served over steamed rice. Popular in Punjabi dhabas and office tiffin circuits, its hearty, nutritious nature has made it a comfort dish in homes citywide.
Updated · nutrition is an estimate per serving
- Diet
- Vegetarian
- Course
- Lunch
- Cuisine
- Punjab
- Calories
- 370 kcal
- Protein
- 13 g
- Style
- Healthy
- Serves
- 4
- Prep
- 20 min
- Cook
- 1 hr
- Level
- Easy
Ingredients (serves 4)
- 250 g rajma (red kidney beans), dried
- 300 g basmati rice
- 2 onion
- 3 tomato
- 1 tbsp ginger-garlic paste
- 2 green chilli (optional)
- 2 tbsp oil
- 1 tbsp ghee (optional)
- 1 tsp cumin seeds
- 1 bay leaf
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ¼ tsp turmeric powder
