Delhi के famous राजमा चावल plate 🏻 मात्र 40₹/
Delhi के famous राजमा चावल plate 😋👌🏻 मात्र 40₹/- is a medium Indian recipe that serves 4. 460 calories per serving. Recipe by Flavourful Feeds on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $10.82 total, $2.70 per serving
Ingredients
- 1 cup Kidney Beans (Rajma) (dry, soak overnight (8‑10 hrs) in water)
- 4 cups Water (for soaking)
- 2 cups Basmati Rice (rinsed and soaked 15 minutes)
- 1 large Onion (finely chopped)
- 2 Tomato (pureed)
- 1 tablespoon Ginger‑Garlic Paste
- 2 tablespoons Vegetable Oil
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Mustard Seeds
- 1 pinch Asafoetida (Hing)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder (adjust to taste)
- 1 teaspoon Garam Masala
- 1 teaspoon Salt (plus extra for rice)
- 1 cup Fresh Cilantro (Coriander Leaves) (loosely packed, for chutney and garnish)
- 1/2 cup Fresh Mint Leaves
- 1 Green Chili (adjust heat, seeds removed if less spicy)
- 2 tablespoons Lemon Juice
- 2 tablespoons Water (for chutney) (as needed for blending)
- 1 Cucumber (thinly sliced for salad)
- 1 Carrot (julienned for salad)
- 1 cup Plain Yogurt (optional raita, can use plant‑based yogurt for vegan version)
- 1/2 teaspoon Cumin Powder (for raita)
Instructions
Soak the Rajma
Rinse the dry kidney beans, discard any debris, and soak them in 4 cups of water for at least 8‑10 hours or overnight.
Time: PT10M
Prepare the Rice
Rinse the basmati rice until water runs clear, then soak for 15 minutes. Drain.
Time: PT5M
Cook the Rajma
Drain the soaked beans, add them to the pressure cooker with 3 cups fresh water, 1/2 tsp turmeric, and 1 tsp salt. Close the lid and cook on medium heat for 2 whistles (≈20 minutes). Release pressure, check for tenderness; if still firm, cook another 5‑7 minutes.
Time: PT20M
Temper the Masala
In a saucepan, heat 2 tbsp oil over medium heat. Add 1 tsp cumin seeds, 1/2 tsp mustard seeds, and a pinch of asafoetida. When they sputter, add the chopped onion and sauté until golden brown (≈5 minutes). Stir in 1 tbsp ginger‑garlic paste and cook 1 minute.
Time: PT6M
Build the Rajma Gravy
Add 2 tsp red chili powder, 1/2 tsp turmeric, and 1 tsp garam masala to the onion mixture; stir for 30 seconds. Pour in the pureed tomatoes and cook until oil separates from the masala (≈5 minutes). Add the cooked rajma with its cooking liquid, adjust salt, and simmer on low heat for 10‑12 minutes until the gravy thickens and beans are fully tender.
Time: PT12M
Cook the Rice
In the medium pot, bring 4 cups water to a boil, add 1 tsp salt, then add the soaked basmati rice. Reduce heat to low, cover, and simmer for 12‑15 minutes until water is absorbed and grains are fluffy. Turn off heat and let sit covered for 5 minutes.
Time: PT20M
Temperature: 100°C
Make Coriander‑Mint Chutney
Combine 1 cup cilantro, 1/2 cup mint leaves, 1 green chili, 2 tbsp lemon juice, 1/2 tsp salt, and 2 tbsp water in a blender. Blend until smooth; add extra water if needed to reach a drizzle consistency.
Time: PT5M
Prepare Fresh Salad
Thinly slice the cucumber and julienne the carrot. Toss together in a bowl with a pinch of salt and a drizzle of lemon juice if desired.
Time: PT5M
Optional Raita
Whisk 1 cup plain yogurt with 1/2 tsp cumin powder, a pinch of salt, and a splash of water to a smooth consistency.
Time: PT3M
Plate and Serve
Place a mound of fluffy rice on each plate, spoon generous rajma gravy over the rice, drizzle coriander‑mint chutney, add a side of fresh salad, and garnish with chopped cilantro. Serve raita on the side if using.
Time: PT4M
Nutrition Facts
- Calories
- 460
- Protein
- 15g
- Carbohydrates
- 80g
- Fat
- 8g
- Fiber
- 12g
Dietary info: Vegetarian, Vegan (omit raita), Gluten-Free
Allergens: Dairy (if raita is used)
Ingredient Substitutions
- Instead of Kidney Beans (Rajma): Canned kidney beans (drained and rinsed)
- Instead of Basmati Rice: Long grain rice
- Instead of Tomato: Canned tomato puree
- Instead of Ginger‑Garlic Paste: Fresh grated ginger and minced garlic
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Red Chili Powder: Paprika
- Instead of Green Chili: Jalapeño
- Instead of Lemon Juice: Lime juice
- Instead of Plain Yogurt: Soy yogurt
Equipment Needed
- Pressure Cooker
- Saucepan
- Medium Pot (for rice)
- Blender or Food Processor
- Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon or Spatula
- Ladle
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Soaking the rajma overnight
- Pressure cooking the rajma until tender
- Tempering the spices without burning
- Simmering the rajma gravy to the right thickness
- Cooking rice with the correct water ratio
Chef Tips from the Video
- Toast the cumin and mustard seeds until fragrant for deeper flavor.
- Add a small knob of butter at the end of the rajma simmer for richness.
- Garnish with fresh cilantro leaves and a drizzle of ghee for an authentic street‑food finish.
Troubleshooting
Rajma beans are still hard after pressure cooking.
Add 1/2 cup more water and cook for another 5‑7 minutes under pressure.
Rice turns mushy.
Use the correct water‑to‑rice ratio (2:1) and avoid lifting the lid while cooking.
Chutney is too thick.
Blend in additional cold water a tablespoon at a time until the desired consistency is reached.
Storage
Refrigerator: Store rajma gravy and rice separately in airtight containers for up to 3 days.
Freezer: Freeze cooked rajma (without rice) for up to 1 month; thaw before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Soak and pressure‑cook the rajma a day ahead; reheat with a splash of water.
- Prepare the coriander‑mint chutney and store in the fridge for up to 2 days.
- Raita can be made 12 hours in advance; keep chilled.
Frequently Asked Questions
What is the cultural significance and history of Rajma Chawal in North Indian cuisine?
Rajma Chawal is a beloved comfort food in North India, especially in Punjab and Himachal Pradesh, where kidney beans are traditionally cooked in a thick tomato‑onion gravy and served over steamed rice. It became popular as an affordable, protein‑rich meal for families and is often enjoyed during monsoon evenings and weekend lunches.
What are the traditional regional variations of Rajma Chawal across India?
In Punjab, the gravy is richer with butter and garam masala, while in Himachal it is milder and may include ginger‑jaggery. Some regions add yogurt or cream for a smoother texture, and coastal versions sometimes incorporate coconut milk. The core ingredients—kidney beans, tomatoes, and spices—remain the same.
How is Rajma Chawal traditionally served in Indian households?
It is typically served hot in a deep plate with a generous ladle of rajma gravy over a mound of plain basmati rice, accompanied by a side of fresh salad, a dollop of cooling raita, and a drizzle of coriander‑mint chutney. A garnish of chopped cilantro and a splash of ghee complete the presentation.
On what occasions or celebrations is Rajma Chawal traditionally enjoyed in Indian culture?
Rajma Chawal is a staple for everyday meals but also appears at casual gatherings, family picnics, and during monsoon festivals when warm, hearty dishes are favored. It is a common offering at community dhabas and street‑food stalls, especially near temples and market areas.
How does Rajma Chawal fit into the broader North Indian cuisine tradition?
It exemplifies the North Indian love for legume‑based gravies (dal, chole, rajma) paired with aromatic rice. The dish balances protein, carbs, and spices, reflecting the region’s emphasis on hearty, flavorful meals that are both nutritious and satisfying.
What are the authentic traditional ingredients for Rajma Chawal versus acceptable substitutes?
Authentic ingredients include dry kidney beans, fresh tomatoes, onions, ginger‑garlic paste, cumin, mustard seeds, asafoetida, turmeric, red chili powder, garam masala, and basmati rice. Substitutes can be canned kidney beans (for convenience), canned tomato puree, or long‑grain rice if basmati is unavailable.
What other North Indian dishes pair well with Rajma Chawal?
A simple cucumber‑carrot salad, pickled onions (achar), papad, or a side of plain yogurt raita complement the richness of Rajma Chawal. For a fuller meal, serve with a serving of mixed vegetable sabzi or a warm naan.
What makes Rajma Chawal special or unique in Indian cuisine?
Its unique combination of creamy, spiced kidney beans with fluffy rice creates a comforting contrast of textures and flavors. The dish’s deep, earthy taste, balanced by fresh chutney and cooling raita, showcases the harmony of spice and freshness central to Indian cooking.
What are the most common mistakes to avoid when making Rajma Chawal at home?
Common errors include under‑soaking the beans, which leads to hard beans; over‑cooking the rice, resulting in mushiness; burning the tempering spices; and using too much water in the gravy, making it thin. Follow the soaking, pressure‑cooking, and simmering steps precisely for best results.
Why does this Rajma Chawal recipe use pressure cooking instead of a regular pot?
Pressure cooking dramatically reduces the cooking time for dry kidney beans while ensuring they become tender without breaking apart. It also helps retain the bean’s flavor and nutrients, which can be lost with prolonged simmering in an open pot.
Can I make Rajma Chawal ahead of time and how should I store it?
Yes. Cook the rajma gravy a day ahead and refrigerate in an airtight container; reheat gently with a splash of water. Cook the rice fresh before serving for best texture, or store cooked rice in the fridge and steam to re‑heat.
What does the YouTube channel Flavourful Feeds specialize in?
The YouTube channel Flavourful Feeds specializes in authentic Indian street‑food and home‑cooked recipes, focusing on flavorful, budget‑friendly meals that showcase regional flavors and practical cooking tips for everyday cooks.
How does the YouTube channel Flavourful Feeds' approach to Indian cooking differ from other Indian cooking channels?
Flavourful Feeds emphasizes quick, ingredient‑light preparations that replicate popular street‑food stalls, often highlighting lesser‑known regional twists. The channel combines clear, step‑by‑step visuals with cultural anecdotes, unlike many channels that focus solely on restaurant‑style plating.
Last updated: August 31, 2026
