Chambiali Rajmah (Madra) – Authentic Himachali Pahadi Kitchen Recipe

Rajma (kidney beans) is one of India's most loved comfort foods. Whether served with steaming hot rice or Indian breads, it is a wholesome meal enjoyed across the country. Every region has its own way of preparing rajma, but in the Himalayan district of Chamba in Himachal Pradesh, there's a traditional recipe that stands apart — Chambiali Rajmah (Madra).

Unlike the popular Punjabi rajma, this authentic Himachali recipe is prepared without onions and tomatoes, allowing the flavour of the rajmah, yoghurt, and whole spices to shine through. Creamy, mildly spiced, and deeply satisfying, Chambiali Rajmah is a true celebration of Pahadi cuisine.

What is Madra in Himachali Cuisine?

Madra is a traditional Himachali cooking style where a main ingredient — commonly rajma, chana, or vegetables — is slow-cooked in a yoghurt-based gravy without onion or tomato. It relies on whole spices and patience rather than a tempered base, giving the dish its distinctive creamy, mellow character.

The Secret Behind Authentic Chambiali Rajmah

The biggest secret to this recipe lies in its simplicity. There are no onions or tomatoes — fresh yoghurt, whole spices, and slow cooking do all the work, creating a rich, flavourful gravy on their own.

For the best results, we recommend using Himalayan Mix Rajmah and Pure Pahadi Desi Ghee. The Himalayan Mix Rajmah by Himflavours is sourced from farms at nearly 9,500 feet in the Himalayas. These naturally grown kidney beans are a blend of traditional varieties that develop an exceptional flavour, creamy texture, and natural sweetness from the harsh mountain climate — the result is a bowl of rajmah with a depth of flavour that's hard to match.

If you'd like to explore more of our Pahadi kitchen staples, our Telia Maah and Patande recipes follow the same principle: fewer ingredients, higher altitude, better flavour.

Method

1. Soak the Rajmah: Wash the Himalayan Mix Rajmah thoroughly and soak it overnight, or for at least 5–6 hours.
2. Cook the Rajmah: Pressure cook the soaked rajmah with about 4 cups of water until it's roughly 90% cooked — soft, but not falling apart, for about 20 minutes.
3. Prepare the Masala: Heat mustard oil or Pahadi Desi Ghee in a heavy-bottomed pan. Add the bay leaves, cloves, cinnamon, green cardamom, and cumin seeds, and let them release their aroma. Add a splash of water if needed to keep the spices from burning.
4. Add the Yoghurt: Lower the flame and slowly add the fresh yoghurt, stirring continuously — this keeps it from curdling and builds a smooth, creamy gravy.
5. Add the Dry Spices: Add the coriander powder, turmeric powder, red chilli powder, and salt. Cook, stirring, until the gravy thickens and the ghee begins to separate.
6. Add Kasuri Methi: Crush the Kasuri Methi lightly between your palms and stir it into the gravy.
7. Finish the Dish: Add the cooked rajmah along with some of its cooking liquid. Simmer gently for 10–15 minutes so the beans absorb the flavours and the gravy turns rich and creamy.

Serving Suggestions

Garnish with freshly chopped coriander leaves if desired. Serve hot with:

• Steamed white rice
• Himalayan red rice
• Jeera rice
• Chapati
• Tandoori roti
• Paratha

A spoonful of Pahadi Desi Ghee on top enhances the flavour even further.

By Himflavours