Easy One-Pot Rajma Chawal
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Kidney beans in a thick onion-tomato gravy with steamed rice — the North Indian Sunday plate, oil measured for everyday.
Rajma chawal is a Sunday meal in many North Indian homes. Rajma is cooked soft, simmered in an onion and tomato gravy and served with rice. This version keeps it to one pot of rajma and a steamed rice on the side.
Ingredients
How to Make It
Pressure-cook soaked rajma soft.
Cook onion-tomato masala; add rajma and simmer thick.
Serve with steamed rice and salad.
Nutrition per serving
* Approximate values per serving
Health Benefits
Rajma fibre and protein make a filling plate. Keep gravy oil modest and load salad.
Kidney beans are filling, and the gravy thickens as it simmers. Pairing with rice makes a plate that carries you through the afternoon.
Pro Tips
- →Soak overnight always.
- →Mash a few beans for body.
- →Simmer long for flavour.
- →Soak the rajma overnight and cook until it mashes between your fingers.
- →Simmer the rajma in the gravy for 20 minutes for flavour.
- →Mash a few beans to thicken the gravy.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); White rice (raw): about 365 kcal; Rajma (dry): about 337 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Instant Pot method.
- 2Brown rice option.
- 3Serve with a bowl of curd and sliced onion.
Frequently Asked Questions
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