Posts Tagged ‘rajma’

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 Paratha

Posted: July 19, 2010 by incidentalcooksuman in Indian Food, Paratha
Tags: , , , , , ,

Recipe Yields: 10-12 Paratha’s 

Rajma Paratha 

I know the name to the dish sounds strange but believe me when you try this recipe for paratha you will me amazed of the outcome it gives. Also, you do not have to think about any side dish to go with this paratha, just serve this with freshly home-made yogurt or the store one is good too. I got this recipe from my mom in law. She uses any kind of leftover dal or beans to make paratha the next day for the breakfast. What she does is knead the dough with the curry and then make paratha’s as usual . 

So, yesterday I had prepared Rajma curry for the dinner and I had some leftover of the same. So, decided to make this paratha for the breakfast. I hope you try out this recipe whenever you have some leftover dal or rajma curry and you are not in a mood to have the same curry again. 

Rajma Paratha

Rajma Paratha

 

For the rajma curry recipe: 

Click here 

Ingredients: 

  • 2 cups wheat flour
  • 1 cup rajma curry
  • 1/2 small red onion
  • 2 green chillies
  • 1/2 teaspoon ajwain
  • 1/2 teaspoon kalonji
  • 1/2 cup chopped fresh spinach leaves ( you can use methi leaves or coriander as well)
  • salt to taste( be careful while adding salt because the curry has already salt in it)

Preparation: 

  • Mix all the ingredients mentioned above with the wheat flour.
  • Knead the dough by adding rajma curry little at a time. You may have to use some water in the end to incorporate the dough fully.
  • Divide the dough into ball-sized portions and roll between your hands till they are smooth and without cracks.
  • Roll them into circles about 4-5 inches in diameter.
  • Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha. Repeat this for the other side of paratha too.
  • The paratha is done when both the side is golden brown or crispy.
  • Serve it with curd and pickles of your choice.
  • OR just roll the paratha and eat it.
Rajma Paratha

Rajma Paratha

Split Urad dal with Rajma

Posted: June 16, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , ,

Split Urad dal with Rajma 

This is one more dal recipe in which I have used spilt urad dal and rajma/kidney beans. I love this two combination of dals together, its a great dish with roti and rice. 

Split urad dal with Rajma

Split urad dal with Rajma

Ingredients: 

  • 1 cup spilt urad dal
  • 1/4 cup rajma
  • 1 medium-sized onion, chopped
  • 3 garlic cloves, chopped
  • 2 green chillies
  • 1 teaspoon grated ginger
  • 1 medium-sized tomato, chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • salt to taste
  • 6-7 curry leaves
  • 2 tablespoon oil

Preparation:  

  • Wash and pressure cook dal with turmeric powder, salt to taste and water.
  • Heat oil in a pan over medium heat, add cumin seeds and let it get brown.
  • Add chopped onions, garlic, ginger, green chillies and cook until onions get translucent.
  • Add chopped tomatoes, turmeric powder, garam masala powder, coriander powder, curry leaves, salt to taste and cook until masala separates from oil about 3-4 minutes.
  • Add cooked dal in the pan with some water for consistency. Stir well and give a boil.
  • Serve hot with rice or roti.