Chickpea and Kidney Bean Curry
Lunch • India
How to Make Chickpea and Kidney Bean Curry (Traditional & Healthy Version)
Chickpea and Kidney Bean Curry, known locally as Chana Rajma Curry, is a beloved North Indian vegetarian dish that brings together the earthy flavors of chana (chickpeas) and rajma (kidney beans) cooked in a richly spiced tomato-onion gravy. This hearty curry is a staple in Punjabi households and is often enjoyed during family lunches, special gatherings, and festive times like Lohri and Baisakhi. The aroma of garam masala, cumin (jeera), and fresh coriander fills Indian kitchens, making this dish both comforting and celebratory. The combination of protein-rich legumes with traditional Indian spices not only makes this curry delicious but also very satisfying. The taste is a balance of tangy tomatoes, warming spices, and creamy legumes, perfect for pairing with steamed rice (chawal) or whole wheat roti. Thanks to its nutritional profile and the use of minimal oil, this version is health-conscious and ideal for calorie trackers. Whether you're looking for a nourishing lunch or a festive meal, this Chickpea and Kidney Bean Curry offers authentic Indian flavors with the bonus of being wholesome and filling.
Ingredients(for 1 medium bowl (about 250g) per person)
- 1 cup Boiled chickpeas (chana) (soaked overnight)
- 1 cup Boiled kidney beans (rajma) (soaked overnight)
- 1 medium Onion (finely chopped (pyaaz))
- 2 medium Tomatoes (pureed (tamatar))
- 1 tablespoon Ginger-garlic paste (adrak-lehsun)
- 1 teaspoon Cumin seeds (jeera)
- 1 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon Red chilli powder (lal mirch)
- 1/4 teaspoon Turmeric powder (haldi)
- 1/2 teaspoon Garam masala (optional for extra aroma) - optional
- to taste Salt (namak)
- 1 tablespoon Oil (preferably mustard oil or sunflower oil)
- 2 tablespoons Fresh coriander leaves (hara dhaniya, chopped, for garnish) - optional
Instructions
- 1
Heat oil in a heavy-bottomed kadhai or deep pan on medium flame. Add cumin seeds and let them splutter.
2 minutes
Use mustard oil for authentic Punjabi flavor.
- 2
Add finely chopped onions and sauté until golden brown.
4 minutes
Stir continuously to avoid burning and ensure even browning.
- 3
Mix in the ginger-garlic paste and sauté until the raw smell disappears.
2 minutes
Fry until oil separates for best aroma.
- 4
Add tomato puree, turmeric, red chilli, coriander powder, and salt. Cook until the masala thickens and oil starts to release from the sides.
5 minutes
Add a splash of water if masala sticks to the pan.
Why This Dish is Healthy
This curry is a healthy choice because it uses wholesome legumes, minimal oil, and fresh ingredients without any cream or heavy additives. The high fiber content helps keep you fuller for longer, making it suitable for weight management and blood sugar control. With no processed ingredients, it’s a clean, nutrient-rich meal that fits well into a balanced Indian diet.
Chickpea and Kidney Bean Curry is packed with plant-based protein, complex carbohydrates, and dietary fiber, making it a powerhouse for sustained energy and digestive health. Chickpeas and rajma are excellent sources of iron, folate, magnesium, and B vitamins, which support heart health and immunity. The use of minimal oil and fresh spices ensures low saturated fat, while tomatoes provide vitamin C and antioxidants. This dish is naturally gluten-free and can be adapted to vegan diets easily.
Pro Tips
- 💡Always soak chickpeas and rajma overnight for better digestion and quicker cooking.
- 💡Add a pinch of kasuri methi (dried fenugreek leaves) at the end for extra aroma.
- 💡Let the curry rest for 10 minutes before serving for deeper flavors.
Storage & Serving
Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a little water to adjust consistency before serving.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 230.0 kcal |
