Go Back

Rajma Channa Masala

Course Main Dish - Gravies
Cuisine North Indian
Author Srivalli


  • 1 cup Rajma
  • 1 cup Kabuli Channa
  • 3/4 cup Onion puree
  • 1/4 cup Onions minced
  • 3/4 tsp Ginger and Garlic minced
  • 1 long Green Chilies slit
  • 1 cup Tomato Puree
  • 2 Cloves
  • 1 inch Cinnamon
  • 1 long Bay Leaf
  • 2 Cardamon
  • 1 tsp Red Chili powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Cumin Powder Roasted
  • A pinch Turmeric Powder
  • 1/4 tsp Kasuri Methi
  • Coriander leaves handful
  • Salt to taste
  • 1 tsp Butter
  • 1 tsp Oil


  • Wash and soak the rajma and channa separately overnight. Change waters couple of times, and pressure cook with a pinch of salt, till soft. Reserve the water.
  • Heat a non stick pan with oil and butter, add the whole spices, saute for couple of mins.
  • Then add the green chilies, minced ginger, garlic, saute well. Now add the minced onions, saute till the colour changes.
  • Next add the onion puree and cook till everything comes together as well cooked. Now add the tomato puree, boiled lentils, all the spice powders, mix well and simmer till the masala coat the lentils well.
  • Add the reserved water and add more water if required depending on the gravy you want. Adjust the spices and simmer till it boils to a thick gravy.
  • Finally add the kasuri methi and coriander leaves.
  • Serve with rotis, bhaturas
Tried this recipe?Mention @cooking4all or tag #cooking4all!