Punjabi Rajma-Chawal Thali
Nutrition Snapshot
Serving Size: 🍽 480 gramsValues are approximate — shown for awareness, not tracking. Actual nutrition can vary with ingredient brands, portion size, and cooking style.
Tap each ingredient to check it off as you prep.
🧺 Prep Phase
- 1 cup Rajma (kidney beans)
- 1 cup Basmati rice
- 1 medium Onion
- 2 medium Tomato
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1/2 teaspoon Garam masala
- 2 tablespoons Coriander leaves
- 2 tablespoons Oil
- to taste Salt
- 4 cups Water
👣 Cooking Steps
Take it step by step. No rush.
- 1
Soak the rajma overnight in water. Drain and rinse.
- 2
In a pressure cooker, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
- 3
Add ginger-garlic paste and sauté for a minute. Then add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft.
- 4
Add the soaked rajma and water. Pressure cook for about 15-20 minutes until the rajma is soft.
- 5
In a separate pot, wash the basmati rice and add 2 cups of water. Cook until the rice is fluffy and water is absorbed.
- 6
Once the rajma is cooked, add garam masala and chopped coriander leaves. Mix well and simmer for a few minutes.
- 7
Serve the rajma hot with steamed basmati rice.
This recipe balances familiar Indian ingredients with steady energy release. Moderate protein supports muscle repair, while complex carbohydrates provide sustained fuel.
Designed to feel satisfying today — and repeatable tomorrow.
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