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If you’re looking for the yummiest Rajma Chawal recipe, that just happens to be crafted by an award-winning vegan chef who’s been spending time in India for over 24 years, well, your search ends right this very day.
This is a tried-and-true recipe that hits all the marks: nourishing, protein packed rajma (kidney beans) simmered in a spiced tomato gravy, served over fluffy rice is vegetarian comfort food at its finest. You are about to find out why a whole ton of my recipe testers keep this easy recipe in frequent rotation for weeknight dinners.
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Rajma Chawal ki Sabji, is a beloved staple in North Indian cuisine, often described as the vegetarian Indian answer to chili. The name literally translates to "kidney beans with rice," but this kidney bean sabji can be served as a part of a pretty darn impressive thali platter alongside Punjabi classics like bhindi dry, vegan chana masala and saag aloo.
I’ve made this recipe as foolproof as possible, including step-by-step photos, so you can focus on enjoying your dinner, super quickly, without any stress. So grab your ingredients, and let's whip up your new fave recipe for meal prep!
Jump to:
- 🥰Why you’ll adore this rajma recipe
- 🌶️ Rajma Masala Ingredients
- 🫘 What’s the difference between dried kidney beans and Kashmiri rajma?
- 🤯Variations
- 📖 How to make rajma chawal
- 💡Serving Ideas
- 👉Top Tips for Perfect Rajma
- 🤷♀️ Recipe FAQs
- ✌️My faves to serve with this Rajma Chawal recipe:
- Rajma Chawal (Vegan Rajma Masala Recipe)
🥰Why you’ll adore this rajma recipe
✊Vegan AF and GF: Like all of the vegan Indian recipes I share, this rajma curry is made without harming a single animal. What’s that? You also hate gluten with all of your heart and soul? Well, m’love, fear not. This rajma just happens to be one of my gluten-free vegan recipes too.
🧄 Heavenly Tadka: Mad rajma recipes don’t have a tempering. And that’s a HUGE wasted opportunity for more flavor and texture. The tadka for this recipe really makes it way yummier than all of the other rajma chawal recipes I have ever messed with.
✅ Tested and Approved Worldwide: Like all the vegan recipes I share, this restaurant style kidney bean sabji was tweaked and perfected for years before being shared with a team of recipe testers who nailed it in kitchens across the globe.
🌶️ Rajma Masala Ingredients
Cumin Seeds (Jeera):
Cumin seeds bring a warm, earthy flavor to this sabji. After trying countless varieties, the slender, intensely fragrant wild mountain cumin seeds from Burlap and Barrel are hands-down my favorite.
I use them in everything from arbi recipe, arhar dal tadka, and tamarind chutney, to non-Indian recipes like my red curry paste, and tomatillo sauce. If you can't get wild mountain cumin, regular cumin seeds or a bit more than half the amount of ground cumin will work just fine.
Get my fave cumin seeds for free!
Using this link, add the wild mountain cumin to your cart, spend at least $15 on some of the other absurdly good spices from Burlap & Barrel (they all seriously slap) and the bottle of this bangin' wild mountain cumin becomes FREE, and you will love it so much.
Kashmiri Red Chili Powder:
This chili powder is super-bright red, and just mildly spicy. It’s the secret ingredient that makes aloo tikki chaat, masala makhana, kathal sabji absolutely pop, and I even use it to make my vegan pepperoni. If it's unavailable, substitute with a blend of mostly sweet paprika and a touch of cayenne pepper for similar results.
Asafetida (Hing):
Hing, as asafetida is often called, is used in small quantities to add a pungent flavor and aid digestion. Since I try to eat a mostly sattvic diet, I often use it to replace onions and garlic in a ton of recipes such as masoor dal to sukha kala chana, and for sure I have plenty of it in my achar masala recipe to make instant pickles with.
I prefer powdered asafetida for this recipe (not the hard, dark blocks of asafetida resin) since it's easier to measure. If you're gluten-free, ensure your asafetida powder doesn't contain wheat starch, which is often added to prevent clumping.
Dried Chilies
Dried red chilies add heat and a smoky flavor to the tadka that goes onto these beans. My fave are Byadagi chilies from Karnatica, which I use in my chana dal tadka. Kashmiri chilies, which I use in my curry powder recipe, are a milder, more colorful option. If you want serious heat you can use Arbol chilies, which I use to bring some straight-up fire to vegan Mexican recipes like salsa macha, adobo sauce, and salsa roja.
Kasuri Methi
These dried fenugreek leaves adds a slightly bitter, nutty flavor that rounds out the curry with a touch of umami. If you buy some of this from an Indian grocery store and don’t know what else to do with it, you should make my soya chaap recipe, or my seitan chicken based vegan tikka masala recipe next!
Kidney Beans
There are three ways you can go with the Kidney beans in this recipe. The first, which is most practical for making dinner quickly without having to plan in advance is to use canned kidney beans. Otherwise you can soak and cook either dried red kidney beans, or Kashmiri rajma for this dish.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🫘 What’s the difference between dried kidney beans and Kashmiri rajma?
Kashmiri rajma, which are smaller dark kidney beans, and regular red rajma differ primarily in size, texture, and flavor. Kashmiri rajma beans are smaller, more tender when cooked, and have a richer, slightly sweeter taste compared to regular rajma, which are larger and firmer. Both work great for making this recipe, so use whichever you have on hand!
🤯Variations
Punjabi Rajma Masala:
If you’ve taken my vegan Punjabi cooking class, you’d know I am kinda obsessed with the flavors and cooking techniques from North India! Make Punjabi-style rajma masala with an extra dose of whole spices like black cardamom, cloves, garam masala and cinnamon, simmering the beans in a rich, slow-cooked tomato and onion gravy. Finish with a generous amount of vegan butter and fresh cilantro, and serve it over jeera rice with some veggie sides like chana palak or peerkrangai kootu.
South Indian Rajma:
Especially in Kerala where dishes like olan and aviyal are famous, pulse sabjis often get a bit of coconut milk. Instead of water, use coconut milk in this recipe, and add some curry leaves to the tadka. This creamier rajma recipe is awesome to scoop up with flaky parotta.
Rajma Pulao:
Combine cooked rajma with fragrant aged basmati rice, and cook it all together in one pot for a delicious Indian rice and beans dish that’s the perfect resting place for some carrot pickle or amla achar.
📖 How to make rajma chawal
Nail this classic Punjabi rajma recipe on your first shot by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Bean Me Up, Scotty:
If you’re using dried kidney beans, soak them overnight in a large bowl with plenty of water to cover. Drain and rinse the beans the next day, then cook them in a large pot of water for 35-40 minutes until tender. Drain and set aside.
✅ If you’re using canned beans, just drain and rinse them, and you’re ready to go.
Step Two
Onion Bridge is Falling Down:
Heat the oil over medium-high heat in a large pan for 90 seconds until hot. Add the cumin seeds, letting them sizzle for thirty seconds until fragrant. Toss in the diced onion, and sauté for 4 minutes until the onions become lightly golden.
Step Three
Spice Girls:
Stir in the minced garlic, grated ginger, Kashmiri red chili, coriander powder, turmeric powder, asafetida, and bay leaf. Cook for two more minutes, stirring frequently, to bloom the spices.
Step Four
Ground Control Tomato Tom:
Add the chopped tomatoes to the pan, and continue cooking for ten minutes over medium heat until they begin to whither and break down a bit.
Step Five
Bean There, Done That:
Add the cooked kidney beans and water to the pan, stirring to combine. Season with salt, and continue cooking for 20 minutes over medium heat.
Step Six
Sweeney Tadka:
Heat the oil in a saucepan over medium heat for 90 seconds until hot. Add the cumin seeds, julienne-cut ginger, dried chilies, thinly sliced garlic, kasuri methi, and salt. Sauté for just 1-2 minutes until fragrant and slightly crisp.
Step Seven
Serve Those Beans Already:
Place the cooked kidney beans into an attractive serving dish or bowl over rice. Pour the tadka over the kidney beans, and stir gently to mix. Garnish with fresh mint leaves, chopped coriander leaves, and strips of green chili if desired.
💡Serving Ideas
Looking for an alternative to boring ol' white rice to serve this with? It makes my dreams come true to serve it over vegan biryani, steamed Indonesian coconut rice, nasi kuning, or nasi maniyak. As an alternative to rice, you can serve it with some vegan butter chicken over some daliya, an Indian bulgur khichdi.
Serve some hari mirch achar, or pickled mango on the side and scoop it up with some aloo kulcha or bolani.
Or you can 100% rock some of your fave chaats with this rajma! Serve a little side dish of aloo tikki, shakarkandi, or aloo papri chaat drizzled generously with tamarind date chutney and cilantro mint chutney.
Rajma masala looking 200% pretty while being served with papad, beerakaya sabji, and aloo gobi. A homemade vegetarian Indian feast!
👉Top Tips for Perfect Rajma
- Soak Those Beans Well: If you're using dried red beans, soaking them overnight in fresh water not only makes them cook faster, but also helps them absorb flavors better. For sure get rid of the soaking water and rinse the beans well to get rid of some of the amino acids which can cause gas.
- Canned Tomato Hack: It’s ok to use canned tomatoes in this recipe. Either use canned diced tomatoes, or whole peeled tomatoes. Either way, drain them before using them, so it doesn’t throw off the consistency of the curry. If you want, you can save the drained tomato puree, and use that in place of some of the cooking liquid in the recipe.
- Use Your Senses: If your curry is too thick, add a bit of water gradually. On the flip side, if it's too watery, let it simmer longer to thicken.
- Adjust the Heat: This recipe isn’t spicy at all. If you would like some extra heat, my advice is to add some minced green chilies to the pan when you add the ground spices. My personal preference is to use 1-2 hari mirch chilies, but make it however spicy you want to!
🤷♀️ Recipe FAQs
Here’s the thing- beans get a bad rap for giving people gas, typically because they don’t eat legumes as their primary source of protein and their digestive systems aren’t really prepared to deal with them as easily as regular bean eaters. So go vegan already and be less gassy!
That being said, rajma can cause gas for some people because it contains oligosaccharides, which are complex carbohydrates that can be difficult to digest. To help reduce this effect, soak the dried beans before cooking, get rid of the soaking water which contains a bunch of the oligosaccharides, and then cook them thoroughly. Drain and rinse them once again before using them in this kidney bean curry.
Rajma takes longer to cook because kidney beans are dense and require adequate time to become tender. Proper soaking and cooking methods can help reduce the cooking time and ensure the beans are soft and fully cooked.
🧊 Refrigeration:
Store leftover Rajma Chawal in an airtight container in the refrigerator. Ideally store it with the rice in a separate container, so that when you reheat and serve it later, it can still look appetizing. It will keep well for up to four days. Make sure it has cooled completely before placing it in the fridge.
❄️ Freezing:
For longer storage, freeze the rajma masala in an airtight container. It can be frozen for up to three months. To prevent freezer burn, make sure the container is well-sealed. Don’t bother freezing the rice. That should be made fresh when you thaw and reheat the rajma later on.
🧊 Thawing:
Thaw frozen Rajma Chawal in the refrigerator overnight. If you need to thaw it quickly, you can use the defrost setting on your microwave, but be sure to stir it occasionally to ensure even thawing.
🔥 Stovetop Reheating:
Reheat Rajma Chawal over low heat on the stovetop. Stir occasionally and cook until it’s heated through, which should take about ten minutes. If it’s too thick, add a little water to reach your desired consistency.
⚡️ Microwave Reheating:
Place Rajma Chawal in a microwave-safe bowl and cover it loosely. Heat on high for two to three minutes, stirring halfway through. Continue to heat in thirty-second intervals if it needs more time to warm up evenly.
✌️My faves to serve with this Rajma Chawal recipe:
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Learn to make your fave pure veg. Punjabi classics in a super-fun recorded cooking class with Chef Adam Sobel!
Rajma Chawal (Vegan Rajma Masala Recipe)
Ingredients
Rajma Chawal Ingredients:
- ¾ cup dried kidney beans or 29 oz. canned kidney beans, drained
- 4 teaspoons canola oil vegetable oil, or sunflower oil
- 1 teaspoon cumin seeds
- 1 cup onion diced
- 2 teaspoons garlic minced
- 1 teaspoon ginger grated
- 1 teaspoon Kashmiri red chili powder
- 1 ½ teaspoons coriander
- ½ teaspoon turmeric
- 1 teaspoon asafetida
- 2 bay leaves
- 2 cups chopped tomato
- 1 ½ cups water
- 1 teaspoon salt or to taste
Tadka:
- 2 tablespoons canola oil vegetable oil, or sunflower oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger julienne cut
- 3 dried chilies
- 1 clove garlic thinly sliced
- 1 teaspoon kasuri methi
- ¼ teaspoon salt
To Serve and Garnish (optional):
- Steamed basmati rice
- Fresh mint leaves
- Fresh cilantro leaves
- Strips of green chili
Instructions
- If using dried kidney beans, soak them overnight in a large container or covered bowl with plenty of water to cover them. The next day, drain and rinse the beans, then cook them in a large pot of water until tender, about 35-40 minutes. Drain and set aside. If using canned kidney beans, simply drain and rinse them.
- Heat the oil over medium-high heat in a large pan. After 90 seconds when the oil is hot, add the cumin seeds and allow them to sizzle for about 30 seconds until fragrant. Add the diced onion to the pan and sauté for 4 minutes until lightly golden brown.
- Stir in the minced garlic and grated ginger, Kashmiri red chili powder, coriander, turmeric, asafetida, and bay leaves. Cook for 2 more minutes, stirring frequently, to allow the spices to bloom.
- Add the chopped tomatoes to the pan and cook over medium heat until they break down into a thick, rich sauce, about 10 minutes.
- Add the cooked kidney beans and water to the pan, stirring to combine. Season with salt and simmer over medium heat for 20 minutes, allowing the tomato to break down into a gravy for the beans.
- To prepare the tadka, heat the oil over medium heat in a saucepan. After 90 seconds when the oil is hot, add the cumin seeds, julienne-cut ginger, dried chilies, and thinly sliced garlic, kasuri methi , and salt, and sauté for one to two minutes until fragrant and slightly crisp.
- Place the cooked kidney beans into an attractive serving dish or portion into bowls over rice. Pour the tadka over the kidney beans and stir gently to mix. Garnish with fresh mint leaves, cilantro leaves, and strips of green chili, if desired. Serve hot with steamed rice.
Notes
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Katie says
This was such an easy & tasty recipe that came together really quick. I'm always looking for ways to make beans taste delicious & this recipe was perfect!
Synthia Smith says
I love easy dishes like this one: kidney beans, onion & tomatoes over rice. I can't wait to make it once I round up the Indian spices you recommend. It's gonna blow the socks off my Indian food-loving friends. Thanks Adam!