Jain Cholay Rajma Dal

Kabuli chane and rajma cooked with a flavourful tempering. This is a Sanjeev Kapoor exclusive recipe.

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Jain Cholay Rajma Dal

Main Ingredients Chickpeas (kabuli chana), Kidney beans
Cuisine Indian
Course Dals and Kadhis
Prep Time 8-10 hour
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Jain Cholay Rajma Dal

  • 1 cup Chickpeas (kabuli chana) soaked and boiled
  • 1 cup Kidney beans soaked and boiled
  • 2 tablespoons Olive oil
  • 1 inch stick Cinnamon
  • ½ cup Fresh tomato puree
  • 1 teaspoon White sesame seeds
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Red chilli powder
  • to taste Salt
  • 1 tablespoon Fresh coriander leaves chopped
  • 1 tablespoon Fresh parsley chopped
  • 1 tablespoon + for garnishing Fresh mint leaves chopped
  • 1 teaspoon Lemon juice
  • for garnishing Fresh mint leaves


  1. Heat one tablespoon oil ina non-stick pan and add cinnamon, tomato puree, sesame seeds, garam masala powder, red chilli powder and salt and mix well. Cook for two to three minutes.
  2. Add chickpeas and kidney beans and mix well. Add one and a half cups water and let it cook for about five to ten minutes or till oil rises to the surface.
  3. Now add coriander leaves, parsley, mint leaves and one tablespoon olive oil and mix well.
  4. Finally add lemon juice and mix well. Switch off the heat.
  5. Transfer into a serving bowl and serve hot garnished with mint leaves.