A great vegetarian delicacy on your platter, Jain Cholay Rajma  Rice.

Time: 30 minutes


  • 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 1 tablespoon chopped + for garnishing
  • Lemon juice 1 teaspoon
  • Fresh mint leaves for garnishing


  • 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.
  • 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.
  • Now add coriander leaves, parsley, mint leaves and one tablespoon olive oil and mix well.
  • Finally add lemon juice and mix well. Switch off the heat.
  • Transfer into a serving bowl and serve hot garnished with mint leaves.