Indian
Indian - Dals and Soups
Rajma Masala Dal
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1 cup kidney beans (rajma), soaked overnight
- • 4 cups water
- • 2 tbsp mustard oil
- • 1 tsp cumin seeds
- • 1 onion, finely chopped
- • 1 tbsp ginger-garlic paste
- • 2 tomatoes, pureed
- • 1 tsp Kashmiri chili powder
- • 1 tsp salt
Preparation Steps
1
Phase 1
Pressure-cook the soaked rajma with 3 cups water and salt until completely soft, about 6-8 whistles.
2
Phase 2
Heat mustard oil until it just smokes, then add cumin seeds and let them sizzle.
3
Phase 3
Fry the onion until golden, add ginger-garlic paste, then the tomato puree and chili powder; cook until the oil separates.
4
Phase 4
Add the boiled beans with their cooking liquid and mash lightly.
5
Phase 5
Simmer 20-25 minutes on low heat until thick and creamy.
6
Phase 6
Serve hot with steamed rice.