By Garima Johar
September 2, 2026
There are days when you feel stuck in a different city and just want the comforting embrace of your mom. However, if you can’t make the trip home, a bowl of rajma chawal is the perfect cure for homesickness.
1 cup rajma 4 cups water 2 onions 3 tomatoes 1 tablespoon ginger-garlic paste 1 chopped green chilli 2 tablespoons ghee 1 teaspoon cumin seeds ½ teaspoon turmeric powder 1 teaspoon red chilli powder 1½ teaspoons coriander powder 1 teaspoon garam masala Salt to taste 1 teaspoon kasuri methi 2 tablespoons coriander leaves
Wash and soak rajma overnight. Drain and pressure cook them with water and a little salt.
Heat some ghee and add cumin seeds. Add onions and sauté until golden brown.
Add ginger-garlic paste, green chilli, and pureed tomatoes. Cook till the oil separates.
Mix in haldi, red chilli powder, and salt. Cook the masala for a couple of minutes.
Add the pressure-cooked rajma with some water and simmer for about 15-20 minutes.
Once the gravy thickens, add garam masala and kasuri methi. Garnish with coriander leaves and serve hot.