How to Spring Perfect Rajma & Masoor Dal Curry

How to Spring Perfect Rajma & Masoor Dal Curry Delicious, fresh and tasty.

Rajma & Masoor Dal Curry. "Rajma is comfort food at its best. I like rajma best with simple jeera (cumin) rice. Of course, some roti would be great too.

In Indian cuisine, a lot of legumes are eaten regularly as they are the main source of protein & fiber.

Lentils, chickpeas, peas, black eyed peas and red kidney beans are some of them used to make curries.

Rajma chawal is a favorite combo in many North Indian households where rajma masala is served with chawal (rice).

You can cook Rajma & Masoor Dal Curry using 21 ingredients and 5 steps. Here is how you cook that.

Ingredients of Rajma & Masoor Dal Curry

1. It’s 1/2 cup of rajma, soaked overnight.

2. You need 1/4 cup of masoor dal, soaked for 30 minutes.

3. You need 2 tbsp of oil.

4. You need 1 of onion, chopped.

5. You need 1 tsp of cumin seeds.

6. It’s 1 of /4 tsp. asafoetida.

7. It’s 1 of " cinnamon stick.

8. Prepare 2-3 of green cardamoms.

9. You need 4-5 of cloves.

10. It’s 1 of bay leaf.

11. You need 1 tsp of ginger-garlic paste.

12. Prepare 1 tsp of tomato paste.

13. It’s to taste of salt.

14. Prepare 1/2 tsp of turmeric powder.

15. You need 1 tbsp of coriander-cumin powder.

16. Prepare 1 tsp of red chilli powder.

17. You need 1 tsp of garam masala powder.

18. It’s 1 tsp of kasuri methi, crushed.

19. Prepare 1 tsp of tomato ketchup.

20. Prepare 2-3 tbsp of beaten yoghurt.

21. Prepare 1 tsp of lime juice.

Enjoy this Indian recipe for rajma (red kidney beans) with jeera (cumin) rice.

You can spice this up according to your taste!

If you have an Indian grocery store in your area, you could add a great taste to it by adding one spoon of 'garam masala' which is a special blend of mixed spices.

But it's just as great without it!

Rajma & Masoor Dal Curry step by step

1. Boil both the lentils in 2 cups of water for 10 minutes after the first whistle. Add salt and turmeric powder and blend well..

2. Heat oil and temper with cumin seeds, asafoetida, bay leaf and whole garam masala..

3. Add onion and saute till light brown. Add ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Saute till oil separates..

4. Add kasuri methi and ketchup, followed with boiled dal. Mix well and adjust water according to the consistency desired. Cover and simmer for 3-4 minutes..

5. Add the yoghurt and simmer for a minute. When done, add lime juice and serve, garnished with coriander leaves and onion rings..

Rajma (Punjabi Red Beans) This recipe, from Raleigh, North Carolina chef Cheetie Kumar was a staple in her Indian-American household when she was growing up. "My mother kept a batch of the 'masala base' (spice mixture) divided up in the fridge or freezer and made beans in the pressure cooker for instant dinners.

Rajma is the Hindi word for kidney beans.

In fact both the beans as well as this curried dish is called as Rajma.

Another name for this dish is Rajma Masala - where Rajma refers to the beans and Masala means a spiced gravy.

Punjabi-style rajma, or red beans, in a thick, spicy tomato gravy is comforting, quick and comes together with what you have in the pantry This one-pan baked version is inspired by it, but deviates from tradition in several ways First, it lets the oven do the work of reducing the sauce Rajma is one of the most loved Punjabi vegetarian curry and it goes best with boiled rice.