How to make Jain Cholay Rajma Dal -

Kabuli chane and rajma cooked with a flavourful tempering.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Kidney beans (राजमा)

Cuisine : Indian

Course : Dals and Kadhis

You can also find more Dals and Kadhis recipes like Moong Phali Ki Kadhi Methiwali Arhar Dal aloof Matar paneer Holi species

Jain Cholay Rajma Dal

Jain Cholay Rajma Dal Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 8-10 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Jain Cholay Rajma Dal Recipe

  • Chickpeas (kabuli chana) soaked and boiled 1 cup

  • Kidney beans soaked and boiled 1 cup

  • Olive oil 2 tablespoons

  • Cinnamon 1 inch stick

  • Fresh tomato puree ½ cup

  • White sesame seeds 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 1 tablespoon

  • Fresh parsley chopped 1 tablespoon

  • Fresh mint leaves chopped 1 tablespoon + for garnishing

  • Lemon juice 1 teaspoon

  • Fresh mint leaves for garnishing


Step 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.

Step 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.

Step 3

Now add coriander leaves, parsley, mint leaves and one tablespoon olive oil and mix well.

Step 4

Finally add lemon juice and mix well. Switch off the heat.

Step 5

Transfer into a serving bowl and serve hot garnished with mint leaves.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.