Mah rajma di dal

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 2 cup - whole black gram (urad)
  • 1 cup - kidney bean (rajma)
  • 1/2 cup - garlic cloves (chopped)
  • 2 tsp - ginger (chopped)
  • 4 tsp - green chilli (chopped)
  • 4 - tomato(chopped)
  • 2 tsp - dried fenugreek leaves
  • 1 pinch - asafetida
  • 2 tsp - cumin seeds
  • 2 tsp - turmeric powder
  • 2 tsp - coriander powder
  • 2 tsp - kashmiri mirch
  • salt to taste
  • 2 tsp - garam masala powder
  • 2 tbsp - chopped coriander
  • 4 tbsp - clarified butter (ghee)

How to Make Mah rajma di dal

  • Wash both pulses together and boil in one glass water in a pressure cooker.
  • As water starts to boil add 3 glass more water, a pinch of a salt, a pinch of ginger, a pinch of garlic and close the lid.
  • Pressure cook for 8 whistles.
  • Heat ghee in a pan and add asafetida, fenugreek leaves, cumin seeds, garlic and ginger one by one (after saute 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 the 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.
  • Recipe Courtesy: Cooking With Sapana

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