Red Kidneybeans with Lentils (Rajma with Dal)

I’ve never been a fan of Kidney Beans (rajma) probably because I had never tasted anything good. In my whole of 4 years of experimenting, I never tried anything that had to with  kidneybeans. But recently a very good friend of mine sent me a recipe that she had tried out and in her words it was “nothing short of fantastic”. And I totally second that.  Now whenever I make Rajma, it’s only this recipe. I don’t even bother searching for other recipes.

The difference in this Rajma is that it uses grated onions and also there’s masoor dal which makes the gravy nice and thick.

 

Red Kidney beans with lentils (Rajma aur dal curry)

 Ingredients

  • 2 cans red kidney beans (rajma)
  • 1/4 cup Split red lentils (masoor dal)
  • 1 can crushed tomatoes (or 2-3 tomatoes chopped n pureed in blender)
  • 1 small grated onion (DO NOT CHOP)
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of coriander
  • 1/2 teaspoon of garam masala
  • 1/2 teaspoon of chilli powder
  • pinch of turmeric
  • half a stick of butter
  • 1/4 cup heavy cream
  • 1 tablespoon ginger garlic paste (fresh is better)
  • whole garam masala: 1/2 tsp of jeera seeds, couple cardamoms, one bay leaf, 2 cloves
  • salt to taste
  • Cilantro for garnish

Method

Boil the dal for about 5 minutes and then add the 2 cans of kidney beans to it and let it both cook until the dal is fully cooked and kidney beans are very soft. Drain and retain this water.

Heat oil in a large pan, add whole garam masala and let it splutter.Then add the grated onions and cook till golden brown.

Add the tomatoes and cook it for 5-7 minutes.

Add ginger garlic paste, turmeric, salt and the masala powders. Stir and cook on medium heat for a couple more minutes, just to get rid of the raw taste of the powders.

To this mixture, now add the retained water from the lentils and cook for a further 5 mins.

Add the butter and cook till the oil oozes out the sides of the sauce. This should take approximately 10 mins..Add beans n dal and cook it for about another 20 minutes stirring occasionally.

Add cream at the end and bring to a boil.

Garnish with cilantro and a dollop of cream. Serve with Roti, chappati or rice. 

Enjoy!

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This entry was posted in Legumes and Pulses, Side dish, South Indian Dishes, Vegetarian and tagged , , , , , . Bookmark the permalink.

2 Responses to Red Kidneybeans with Lentils (Rajma with Dal)

  1. Mmmm, I love beans just as much as I love Indian food. This looks scrummy. I might make this for my vegetarian friend at work!

    I recently cooked at Indian dish too. Check it out at: http://generationfood.wordpress.com/2010/11/23/indian-summer-nights/

  2. Renee says:

    thanks for your comment. Please try it out and let me know how it goes.

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