Rajma and Urad Dal
by Tarla Dalal
rajma and urad dal recipe | homestyle dal makhani | red kidney bean and urad dal | healthy Punjabi rajma dal |
rajma and urad dal is a daily fare of North Indian cuisine. Learn how to make Punjabi rajma dal.
A pan of mixed pulses, this homestyle dal makhani is seasoned with spices and lots of garlic, cooked in just two teaspoons of oil as compared to the traditional dal which is made with oodles of oil. Apart from delighting you with its lip-smacking flavour and aroma.
To make rajma and urad dal, clean, wash and soak the rajma, chana and urad dal in a deep bowl with enough water overnight. Drain the soaked dals, add 4 cups water and salt, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan, add the garlic, onions and green chilli paste and sauté on a medium flame for 1 minute. Add the tomatoes, chilli powder, cumin seeds powder, little salt and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the cooked dals and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the lemon juice, mix well and serve hot.
Red kidney bean and urad dal is high on the nutrition scale. It boosts your iron, fibre and vitamin C levels along with protein. The addition of a cupful of tomatoes increases your antioxidant lycopene intake too! To make a sumptuous and nourishing meal, serve this dal hot and fresh with hot chapatis instead of naan and ghee laden parathas.
This healthy Punjabi rajma dal which is popular with many, suits a diabetic and healthy heart menu as well. It is a lovable dal made of common ingredients combined intelligently in a quick and easy but exceptionally tasty form!
Tips for rajma and urad dal. 1. Soaking rajma and dal overnight is very important. So plan the recipe well in advance. 2. Do not cook after adding the lemon juice, as it is high in vitamin C which can be lost upon heating. 3. If you are going to serve it later, adjust the consistency with water while re-heating.
Enjoy rajma and urad dal recipe | homestyle dal makhani | red kidney bean and urad dal | healthy Punjabi rajma dal | with step by step photos and video below.
Rajma and Urad Dal recipe - How to make Rajma and Urad Dal
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For Rajma and Urad Dal
1/4 cup rajma (kidney beans)
1/4 cup chana dal (split bengal gram)
1/2 cup chilkewali urad dal (spit black gram with skin)
salt to taste
2 tsp oil
1 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1 tsp green chilli paste
1 cup finely chopped tomatoes
1 tsp chilli powder
2 tsp cumin seeds (jeera) powder
1/4 cup chopped coriander (dhania)
1 tbsp lemon juice
- Method
- Clean, wash and soak the rajma, chana and urad dal in a deep bowl with enough water overnight.
- Drain the soaked dals, add 4 cups water and salt, mix well and pressure cook for 4 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the oil in a deep non-stick pan, add the garlic, onions and green chilli paste and sauté on a medium flame for 1 minute.
- Add the tomatoes, chilli powder, cumin seeds powder, little salt and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the cooked dals and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the lemon juice, mix well and serve hot.
Rajma and Urad Dal (Healthy Heart) Video by Tarla Dalal
| Energy | 126 cal |
| Protein | 6.7 g |
| Carbohydrates | 19.1 g |
| Fiber | 3.7 g |
| Fat | 2.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 191.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 11.7 mg |
| Folic Acid | 63.4 mcg |
| Calcium | 63.6 mg |
| Iron | 1.5 mg |
| Magnesium | 44.8 mg |
| Phosphorus | 114.2 mg |
| Sodium | 15.7 mg |
| Potassium | 318.4 mg |
| Zinc | 0.9 mg |
This recipe is delicious and really easy to make. I highly recommend it
Amazing flavour...and sooo easy to make...no cream no butter..yet gives that creamy texture and mouthfeell.....
Fantastico! A slightly different (and healthier twist) to its rich cousin - dal makhani!
What a delight, kinda like dal makhani but with a healthier twist