Indian · main
Rajma Chawal
Rajma Chawal reads richness 4.1, allium 3.7 and herbaceous 3.5 on Palate's 0–10 flavor X-ray — a Indian main, about 1 hr 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.2 / 10
- Sweet & Fruity — 3.3 / 10
- Sour & Bright — 2.7 / 10
- Bitter & Earthy — 2.7 / 10
- Rich & Fat — 4.4 / 10
- Aromatic & Spice — 4.6 / 10
The measured notes (of 18)
Richness 4.1 · Allium 3.7 · Herbaceous 3.5 · Heat 3.2 · Warm Spice 3.1 · Salinity 2.9 · Umami 2.7 · Sweetness 2.6 · Earthy 2.6 · Fruity 2.2 · Sourness 2.2 · Citrus 1.6 · Floral 1.6 · Nutty 1.0 · Bitterness 1.0
What's in it (13)
- 1.5 cups red kidney beans
- 2 medium onions, diced
- 3 medium tomatoes, chopped
- 2 tbsp ginger-garlic paste
- 1 tsp cumin
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp amchur
- 3 tbsp oil
- salt to taste
- 1.5 cups basmati rice
- 2 tbsp fresh cilantro
Time & effort: about 1 hr 15 min (25 min active) · effort: involved
Nutrition (per 100 g, engine-estimated): 223.3 kcal, 8.5 g protein, 4.5 g fat, 37.6 g carbs
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Pressure-cook soaked kidney beans until soft.
- Prepare a thick tomato-onion masala with spices, add cooked beans, and simmer mashing a few beans to thicken the gravy.
- Serve over steamed basmati rice garnished with cilantro and a knob of butter.
Dishes with a similar flavor shape
- Aloo Gobi — Indian
- Taktouka — Moroccan
- Palak Paneer — Indian
- Palak Paneer with Garlic Naan — Indian
- Baingan Bharta (Fire-Roasted Aubergine) — Indian · Punjab
Keep reading: what richness, allium, herbaceous mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.