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Protein Packed Rajma Chawal (Red Kidney Bean Stew)

Rajma Chawal is a naturally vegan and protein-rich North Indian kidney bean curry served with rice. It's comforting, spicy, and perfect for easy weeknight dinners or meal prep.
3.54 from 15 votes
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 2 tablespoons oil neutral or mustard oil works well
  • 1 large onion finely chopped (or blended, optional)
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced or grated
  • 1 teaspoon turmeric powder
  • 1 ½ teaspoons garam masala
  • ½ teaspoon berbere spice optional, for heat and depth
  • 1 can diced tomatoes 14.5 oz or 2 large fresh tomatoes, finely chopped
  • 2 cans kidney beans 15 oz each, drained and rinsed (or 3 cups cooked from dried)
  • 1 ½ cups vegetable broth or water
  • Salt and black pepper to taste
  • Juice of ½ lemon for finishing
  • ¼ cup fresh cilantro chopped (for garnish)
  • 3 cups cooked basmati rice for serving
  • Optional Tadka Tempering:
  • 1 tablespoon oil or vegan butter
  • ½ teaspoon cumin seeds
  • 1 pinch red chili flakes
  • 1 clove garlic thinly sliced

Instructions
 

Optional Step: Blend the Aromatics

  • For a smoother texture, blend the onion, garlic, and ginger into a paste before cooking. This step is optional but gives a restaurant-style consistency.

Sauté the Base

  • In a heavy-bottomed pan, heat oil and sauté onions until golden. Add garlic and ginger and cook until fragrant—about 1 minute.

Add the Spices

  • Stir in turmeric, garam masala, and a pinch of berbere (if using). Let the spices bloom in the oil for 30–60 seconds to release their full aroma.

Build the Curry

  • Add the canned tomatoes and cook until the oil starts to separate and the sauce thickens. Stir in the kidney beans and pour in vegetable stock or water. Let it simmer on low for 15–20 minutes, allowing all the flavors to meld.

Make the Optional Tadka (Spiced Oil)

  • In a small pan, heat a little oil or vegan butter. Add a pinch of cumin seeds, chili flakes, or extra garlic and sizzle until aromatic. Pour over the finished rajma for an extra layer of flavor.

Serve with Rice

  • Spoon the rajma over fluffy steamed rice, garnish with chopped cilantro, and serve hot.
Keyword rajma, rajma chawal, red bean stew