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Delhi (India)
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Main course
Vegetarian
Food Flavour DNA
Nutritional Values
500kcal
20gProtein
85gCarbs
10gFat
15gFibre
400 gServing
* Per serving · 400 g. May vary.
Rajma Chawal
How to order / say it
Say it
राजमा चावल — [raaj-mah chaa-wal]
Order
I'd like the Rajma Chawal, please.
Locally
मुझे राजमा चावल चाहिए, कृपया।
Say locally
A comforting dish of kidney beans in a spiced gravy served over rice.
Why try it?
Rajma Chawal is synonymous with homely comfort food in Delhi, reflecting the simplicity yet depth of North Indian vegetarian cuisine.
How it tastes
The dish is savory with a robust flavor profile from the beans and spices, balanced by the moist, fluffy rice, offering a soul-warming meal.
Origin & History — first documented: 1950
Originating in the mid-20th century as an import from Mexican cuisine, Rajma Chawal became popular in North India with its adaptation featuring Indian spices, becoming a staple in everyday meals.
Recipe
Ingredients
- 🫘 250 g kidney beans
- 🌾 200 g rice
- 🧄 100 g onion
- 🥕 150 g tomato
- 🧄 10 g garlic
- 🧂 20 g spices
Method
- 1 Soak and cook kidney beans till soft.
- 2 Prepare a gravy with onions, tomatoes, garlic, and spices.
- 3 Simmer cooked beans in the gravy.
- 4 Serve hot over freshly cooked rice.
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