Mah Rajma Dal
Mah rajma dal is kidney beans and black gram lentil cooked togtehr with garlic and tomatoes, until it becoms thick and creamy and served amazingly delicious with ghee smeared hot rotis.
Ingredients
- 2 cup urad dal /whole black gram
- 1/2 cup kidney beans/Rajma
- 4-5 garlic cloves chopped
- 2 " ginger chopped
- 3 green chilies chopped
- 2 to matoes chopped
- 2 teaspoon dried fenugreek leaves
- a pinch asafetida
- 2 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 2 teaspoon coriander powder
- 2 teaspoon Kashmiri chilli powder
- Salt to taste
- 2 teaspoon garam masala powder
- 1/4 cup coriander leaves chopped
- 1/4 cup clarified butter/ghee
Instructions
- Wash both pulses together and boil in one cup of water in a pressure cooker.
- As the water starts boiling add 4 cups more water, a pinch of salt, a pinch of crushed ginger, a pinch of crushed 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 sautéing 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.
- Garnish with chopped coriander,garam masala, and butter.
- Ready to eat with naan, rice, and roti.
Notes
- If your dal is not ready you can go for 2 more whistles along with tempering.
- To make it vegan simply skip ghee and use oil instead.
- Adjust the consistency of your dal by using more or less water. But it tends to get thicker on its own after some time.
- You may also soak the kidney beans and dal overnight and then cook for 4-5 whistles.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!