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 with step by step photos and video below.

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Rajma and Urad Dal recipe - How to make Rajma and Urad Dal

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)
2 tsp oil
1/2 cup finely chopped onions
1 tbsp finely chopped garlic (lehsun)
1 tsp green chilli paste
3/4 cup finely chopped tomatoes
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste
1 tbsp lemon juice
1/4 cup chopped coriander (dhania)

Method
For rajma and urad dal

To make rajma and urad dal recipe, 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 of water, mix well and pressure cook for 4 whistles.
Allow the steam to escape before opening the lid. Keep aside.
Heat 2 tsp oil in a deep non-stick pan, add onions and sauté on a medium flame for 2 minutes.
Add garlic, green chilli paste and mix well. Add the tomatoes and cook on a medium flame for 2 to 3 minutes.
Add turmeric powder, chilli powder, coriander cumin seeds powder and mix well.
Add the cooked dal, little salt and mix well and cook on a medium flame for 5 to 8 minutes, while stirring occasionally.
Add the lemon juice and coriander, mix well and serve rajma and urad dal hot.

Nutrient values (Abbrv) per serving

Energy	127 cal
Protein	6.8 g
Carbohydrates	19.3 g
Fiber	3.8 g
Fat	2.5 g
Cholesterol	0 mg
Sodium	15.1 mg

Click here to view calories for Rajma and Urad Dal

Rajma and Urad Dal (Healthy Heart) Video by Tarla Dalal

Rajma and Urad Dal recipe with step by step photos

like rajma and urad dal recipe

rajma and urad dal recipe | homestyle dal makhani | red kidney bean and urad dal | healthy Punjabi rajma dal | then do try other dal recipes also:
- suva masoor dal recipe | zero oil shepu dal | healthy masoor suva dal |
- methi dal recipe | methi toovar dal | toor dal with fresh fenugreek | methi dal fry |

what is rajma and urad dal recipe made of?

See the below image of list of ingredients for making rajma urad dal recipe.

how to soak and cook the dal

To make rajma and urad dal recipe | homestyle dal makhani | red kidney bean and urad dal | healthy Punjabi rajma dal | in a deep bowl, add ¼ cup of rajma (kidney beans). When cooked, rajma becomes tender and slightly creamy, adding a satisfying mouthfeel to the dish.
Add ¼ cup chana dal (split bengal gram). Chana dal, also known as split Bengal gram, adds a unique flavor and texture to rajma urad dal.
Add ½ cup chilkewali urad dal (spit black gram with skin). Chilkewali urad dal (split black gram with skin) adds a unique earthy flavor and a slightly chewy texture to the dish.

Clean, wash and soak the dals with enough water overnight.
Drain the soaked dals and put it in the pressure cooker.
Add 4 cups of water
Mix well.
Pressure cook for 4 whistles.

Allow the steam to escape before opening the lid.
Whisk well and keep aside.

how to make rajma ural dal recipe

Heat 2 tsp oil in a deep non-stick pan.
Add ½ cup finely chopped onions. The onions soften and break down during cooking, creating a slightly thick and slightly grainy texture that complements the smooth lentils.
Sauté on a medium flame for 2 minutes.

Add 1 tbsp finely chopped garlic (lehsun). When cooked, garlic releases aromatic compounds that add a delightful fragrance to the dish.
Add 1 tsp green chilli paste. Green chili paste adds a spicy kick and a pungent flavor to the Rajma Urad Dal recipe. It enhances the overall taste and creates a balance with the other ingredients.
Mix well.
Add ¾ cup finely chopped tomatoes. As the tomatoes cook down, they release their natural juices, which help to thicken the gravy of the Rajma Urad Dal.
Cook on a medium flame for 2 to 3 minutes.

Add ½ tsp turmeric powder (haldi). Turmeric imparts a warm, earthy flavor that enhances the overall taste of the dish.
Add 1 tsp chilli powder. Chili powder in Rajma Urad Dal adds heat and flavor to the dish. It provides a spicy kick and enhances the overall taste experience.
Add 2 tsp coriander-cumin seeds (dhania-jeera) powder.
Mix well.
Add the cooked dal.

Add a little salt.
Mix well and cook on a medium flame for 5 to 8 minutes, while stirring occasionally.
Add 1 tbsp lemon juice. Lemon juice in a Rajma Urad Dal recipe primarily serves to enhance the flavor profile by adding a tangy and slightly sour note.
Add ¼ cup finely chopped coriander (dhania). They add a burst of fresh flavor and color to the dish.
Mix well.

Serve rajma and urad dal recipe | homestyle dal makhani | red kidney bean and urad dal | healthy Punjabi rajma dal | hot.

pro tips to make rajma and urad dal

Soaking rajma and dal overnight is very important. So plan the recipe well in advance.
Do not cook after adding the lemon juice, as it is high in vitamin C which can be lost upon heating.
If you are going to serve it later, adjust the consistency with water while re-heating.

benefits of rajma and urad dal

Rajma and Urad Dal is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
1. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, toor dal , sesame seeds ). 31% of RDA.
2. Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curds), nuts ( almonds, peanuts, walnuts) , seeds, jowar, bajra, moong, matki, oats, ragi, whole wheat flour etc. 19% of RDA.
3. Protein : Protein is required for managing the wear and tear of all cells of the body. Have protein rich Indian foods like curds, paneer, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 12% of RDA.