Mah Rajma di Dal

Mah Rajma or maa rajma is famous punjabi dal recipe that is served in restauranta and punjabi dhabas acrosss the highway.It is very easy to make at home and taste divine with hot phulkas and rice.

Mah ki dal means whole black gram or urad in Hindi.It is used to make makhani dal and when added with a handful of rajma it becomes mah rajma.Most people like this delicious dal and it is usually a part of punjabi cuisine.You can replace rajma ( kidney bean) with split Bengal gram (chana dal) that also tastes awesome.

2 cup urad dal /whole black gram
1/2 cup kidney beans/Rajma
4-5 garlic cloves,chopped
2 ” ginger,chopped
3 green chillies,chopped
2 tomatoes,chopped
2 teaspoon dried fenugreek leaves
a pinch asafetida
2 teaspoon cumin seeds
1 teaspoon turmeric powder
2 teaspoon coriander powder
2 teaspoon kashmiri mirch
Salt to taste
2 teaspoon garam masala powder
1/4 cup coriander leaves,chopped
1/4 cup clarified butter/ghee

Wash both pulses together and boil in one cup water in a pressure cooker.As water starts boiling add 4 cups more water,a pinch of a salt,a pinch of ginger,a pinch of garlic and close the lid.Pressure cook for 5 whistles.
Heat ghee in a pan and add asafetida,fenugreek leaves,cumin seeds,garlic and ginger one by one(after sauté each for 1 minute).Now add all spices and salt except for our garam masala  and add chopped tomato and green chilly.
Stir frequently till all spices and aromatics mix together and ghee comes out.Transfer this tempering over boiled dal and stir on low flame for 15 minutes.
If your dal is not ready you can go for 2 more whistle along with tempering.
Garnish with chopped coriander,garam masala,and butter.
Ready to eat with naan,rice and roti.

Serve-4.   Cooking time-1 hour

2 comments on “Mah Rajma di Dal”

  1. very nice dish and very easy too cook

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