Vegan Rajma Chawal (Kidney Bean Curry) Recipe

Name: Vegan Rajma Chawal (Kidney Bean Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups kidney beans, raw; 6 cups water; 2 large tomatoes; 1 tablespoon gingerroot; 1 green chili pepper; 3 tablespoons oil; 1 teaspoon cumin seed; 2 tablespoons coriander powder; 1/2 teaspoon turmeric; 1/2 teaspoon chili powder; 1/2 teaspoon black pepper; 1 teaspoon paprika; 1 teaspoon salt; 3 cups water; 1 medium tomatoes, for garnish

Servings: persons

1 1/2 cups kidney beans, raw
6 cups water
2 large tomatoes
1 tablespoon gingerroot
1 green chili pepper
3 tablespoons oil
1 teaspoon cumin seed
2 tablespoons coriander powder
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon salt
3 cups water
1 medium tomatoes, for garnish

1
Rinse the kidney beans thoroughly, then soak for at least six hours in six cups of water.
2
Cut the tomatoes, garlic and chili into small pieces and then process in a blender or food processor - I used my hand blender.
3
Heat the oil in a pressure cooker. Test to see if it's hot enough by tossing in one cumin seed. If the seed cracks immediately the oil is ready. Saute the remaining cumin seeds for about a minute. Add the tomato mixture, and all the spices EXCEPT the salt.
4
Stir fry for 2-3 minutes until the oil separates from the mixture and rises to the top.
5
Add in the soaked and drained beans, the salt and 3 cups of water. Place the cover on the pressure cooker and secure. Cook over medium high heat until the cooker starts steaming.
6
Turn the heat down to medium and cook for 12-15 minutes.
7
Remove the cooker from the heat allow the pressure to reduce on its own.
8
When the pressure has all been released, open the pan and lightly mash the kidney beans. Adjust the salt and pepper to taste.
9
Garnish with chopped tomato.
10
Serve with rice.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups kidney beans, raw, 6 cups water, 2 large tomatoes, 1 tablespoon gingerroot, and more.

Yes, Vegan Rajma Chawal (Kidney Bean Curry) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Rajma Chawal (Kidney Bean Curry)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions