Posts Tagged ‘kidney beans’

Making dal in our home is day-to-day affair. Everyday in the afternoon, mom will make dal chawal and some sabzi for lunch. And after coming from school we used to have this meal. While working, when I used to get home for dinner, I have to have some dal chawal to complete my meal. Dal makhani is an exotic version of simple dal dish. Whenever we used to have some guests at home, this will surely be on the menu. Its something different than usual dals.

Usually dal makhani is made with whole urad dal but mom also combines small kidney beans and channa dal to make this. obviously I am going to follow the same recipe which  always taste wonderful with hot rotis and rice.

Dal Makhani

Dal Makhani

Ingredients:

  • 1/2 cup whole urad dal
  • 3 tablespoon small kidney beans/Rajma
  • 2 tablespoon bengal gram(Channa dal)
  • 2 whole dried red chillies
  • 1 teaspoon cumin seeds
  • 1 medium white onion, chopped
  • 1 green chilli, chopped
  • 3 tablespoon crushed tomato
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 2 tablespoon heavy cream
  • 2 tablespoon olive oil
Dal Makhani

Dal Makhani

Method:

  • Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight.
  • Drain the water and pressure cook the lentils in about 2 cups of water, salt to taste for 3 whistles.
  • Let the pressure cooker cool down and then open the lid, see if the rajma is soft and cooked throughly.Mash the lentils lightly with the back of a ladle.
  • Heat oil in a pan over medium high heat, add cumin seeds, red chilli and  when they begin to change color, add chopped onion, garlic, ginger and green chillies and saute until the onions are translucent.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, salt to taste and cook for 3-4 minutes more.
  • Add the cooked dal along with the cooking liquid. Add some water if the dal is too thick.
  • Cook on low heat for about 2-3 minutes. Add the cream and mix everything.
  • Garnish with fresh cilantro leaves to serve.
Dal Makhani

Dal Makhani

Rajma Chawal

Posted: May 4, 2010 by incidentalcooksuman in Indian Food
Tags: , ,

Rajma Chawal

The name iteslf makes me hungry and its real comfort food for me. Rajma is also called kidney beans and its rich in iron and protien, I remember when we (me and my husband) first visited Vaishno Devi, we had rajma chawal which is the staple food out there. Usually i cook this on weekend lunch and its always a hit at my house. I serve rajma with steaming hot basmati rice , on top of that a spoonful of ghee, the way my mom  served us, a perfect satisfiying meal..

Rajma/Kidney beans curry

Rajma/Kidney beans curry

INGREDIENTS:
2 cups rajma, soak overnight in enough water
1 large potato, cut in cubes
2 large white onions, chopped
1/2 cup crushed tomatoes
4 cloves crushed garlic
1 teaspoon grated ginger
1 green chilli, devined and chopped
1 teaspoon cumin seeds
1/2 teaspoon red chilli flakes
1 1/2 teaspoons turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
1 1/2 teaspoon tomato ketchup
1/2 teaspoon chilli powder
2 tablespoons oil
coriander for garnishing
salt to taste
PREPARATION:

  • Soak rajma/kidney beans in water overnight. Pressure cook them with turmeric powder and salt to taste until it gets soft to a bite, don’t overcook the beans or else it gets mushy. Once done keep it aside. Wipe clean the pressure cooker, and on medium heat add oil to it, now add the cumin seeds and let it get brown.
  • Add crushed garlic and grated ginger to the oil and immediately in seconds add the chopped onions, don’t let the ginger,garlic burn, now add chopped green chillies, chilli flakes and cook until the onions gets translucent about 5 minutes.
  • Add crushed tomatoes to the cooker with turmeric powder, coriander powder, garam masala powder, chilli powder, tomato ketchup, salt and cook until the oil separates from the masala.
  • Now add the cubed potatoes and pressure cook them until the potatoes are soft/tender. Let the pressure cooker cool for sometime and then open the lid and mash the potatoes to get a thick gravy.
  • Add the boiled/ pressure cooked kidney beans to the cooker with enough water for the curry around 2 cups or so.
  • Give a boil to the curry and garnish with the corainder leaves.
  • Serve hot with white rice or roti’s and salad. Leftovers are good too.

 

Rajma chawal

Rajma chawal