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Rajma Dal
Serves 4
60 mins
433 Kcal
An amazing comfort as well as nutrient-rich meal, Rajma dal is an integral part of North Indian cuisine. Prepared mainly with red kidney beans, this filling food item contains great protein and fiber content, which automatically positions it as an excellent substitute for vegetarians as well as anyone eager to have healthy food. A bath of steaming rice and this magical combination is not something many families miss out on. This simple rajma dal recipe forms an extremely delicious rajma dal. Initially, the red kidney beans need to be soaked overnight. Soaking is a process that ensures uniform cooking of the beans and saves time too. On the following day, remove all the water from these soaked kidney beans, then pressure cook these along with sufficient water till the beans get very soft and tender. Heat oil or ghee in another pan now and add cumin seeds. Once they splutter, add finely chopped onions and saut till they turn golden brown. Then add ginger-garlic paste and green chilies and saut till the smell is aromatic. Then add chopped tomatoes and let them cook down. Add some turmeric, coriander powder, and garam masala to spice it up. When tomatoes become soft, add the rajma that has been pre-cooked in the pan. If you like it a bit thinnish, add some of the cooking liquid. Let it simmer for 15-20 minutes; let the flavours seep together with each other. Tadka with a little salt to taste, garnish with chopped fresh coriander leaves. Enjoy your hot rajma Dal with basmati rice or naan served with pickles and yoghurt.
Ingredients required for Rajma Dal
- 3 cup red kidney beans
- 2 tbsp cooking oil
- 1 tsp cumin seeds
- 2 onion
- 2 inch ginger
- 6 garlic cloves
- 2 green chilies
- 2 tomatoes
- 2 tsp coriander leaves
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1/4 tsp turmeric powder
- 1 pinch hing
- 1/4 tsp salt
- Cilantro
Cooking steps for Rajma Dal
- 1Heat 2 Tbsp of vegetable oil over medium heat in a big pot.
- 2Once the oil is blazing hot, add 1 Tsp of cumin seeds.
- 3The seeds will now start sizzling and emitting nutty aromas, forming the base of the flavour profile of the dish.
- 4When the cumin seeds begin to splutter, add 2 chopped onions.
- 5Saut the onions for a good 5-7 minutes till they are translucent and lightly golden brown.
- 6Caramelised onions add a sweet depth to the dish. It perfectly balances the spices.
- 7Add 2 inches of ginger, peeled and julienned, along with 6 minced garlic cloves.
- 8Mix these aromatic ingredients up and saut for another 2-3 minutes until the garlic is fragrant and lightly golden.
- 9The flavour of the ginger with garlic is a warm, zesty mix that will match up fabulously with the kidney beans.
- 10Spice it up with 2 finely chopped green chiles. Spice with an amount you prefer in terms of heat; it beautifies the dish.
- 11Add aromatics, then start saut ing them.
- 12Then come the tomatoes. Add 2 large tomatoes, cored and chopped into 1-inch cubes, mixing it through.
- 13Cook the tomatoes for about 5-7 minutes until they break down. They will be soft and turn into a thick sauce.
- 14Now add in the following spice powders: ground coriander.
- 15The spice mix will bloom in terms of essential oils, which will give the rajma an aromatic smell.
- 16Mix everything well and allow the spices to cook for a minute to develop their flavours.
- 17Now it's time for the star of the show: kidney beans.
- 18Use 3 cups of cooked red kidney beans.
- 192 (15-ounce) cans, drained and rinsed. Gently fold the beans into the spiced tomato mixture so that they are well coated with the spices.
- 20Then, pour in 2 cups of water to facilitate the gravy. Seasoning with a pinch of asafoetida (hing) powder that imparts flavour and will also help digestion, and salt to taste ¼ teaspoon.
- 21Now bring it to a boil, reduce the flame, cover the pot, and simmer the rajma for about 20-25 minutes. In this slow cooking process, the mixture would perfectly infuse flavours in the beans.
- 22Stir occasionally as it could be sticking to the bottom and is properly cooked.
- 23If the mixture seems too thick, you are free to add a little water to achieve your desired consistency.
- 24Once the rajma cooks to the right texture, taste and amend seasoning if required.
- 25The dish must be rich, aromatic, and full of flavours.
- 26Serve the dish garnished with chopped cilantro for a touch of freshness to the dish.
- 27The recipe of Rajma Dal must be enjoyed over hot steamed basmati rice or jeera rice.
- 28Serve along with kachumber salad, a deliciously refreshing salad of chopped cucumbers, tomatoes, onions, and lemon, for a full meal.
- 29Every spoonful of this luscious comfort food dish provides a delightful balance of the spices with the creamy texture of the beans.
- 30Rajma Dal not only fills the belly but also warms the heart, making it a favourite across generations.
- 31Delight in this nutritious and scrumptious feast with family and friends, celebrating the rich heritage of Indian cuisine!