Uttarkhand Style Bhaddu Dal with Rajma & Urad Dal

Uttarkhand Style Mixed Bhaddu Dal Recipe

Cuisine: North Indian
Course: Lunch
Diet: High Protein Vegetarian
Servings: 4
Total Time: 340 minutes (5 hours 15 minutes prep, 25 minutes cook)

Uttarkhand Style Mixed Bhaddu Dal is a traditional North Indian dish, known for its rich, earthy flavor and hearty texture. Combining rajma (large kidney beans) with white urad dal, this dal is cooked to perfection with aromatic spices and a final touch of cream that brings everything together in a creamy, flavorful symphony. Paired with Bharwa Bhindi (stuffed okra) and Tawa Paratha, this dal is a wholesome and satisfying meal perfect for your weekly meal plan. Let’s dive into this recipe for a delightful culinary experience that speaks of Uttarakhand’s rustic charm and rich heritage.

Ingredients

Instructions

1. Prepare the Lentils:
   Begin by soaking the urad dal and rajma separately overnight or for at least 5 hours. This ensures the beans soften up, making the cooking process smoother and the dal more tender.

2. Cook the Dal:
   In a pressure cooker, add the soaked urad dal, rajma, water, cinnamon stick, and cardamom. Secure the lid and cook for about 4 whistles. The dal should be cooked well but still hold its shape, and the beans should be soft but not mushy.

3. Prepare the Spice Tempering (Tadka):
   Heat a medium wok or pan over medium heat. Add 2 teaspoons of sunflower oil, and once hot, drop in the bay leaf, cloves, whole black pepper, turmeric powder, and red chili powder. Let it sizzle for about a minute until the spices release their fragrance.

4. Tomato Puree and Ginger Garlic Paste:
   Add the homemade tomato puree to the wok and cook for about 3 minutes until the oil starts to separate from the puree. After that, add the ginger garlic paste and cook further until the raw smell of the paste disappears and it blends into the spices.

5. Combine the Boiled Dal:
   Carefully add the boiled dal from the pressure cooker into the wok with the spice mixture. Stir to combine and let it simmer for about 8 minutes to allow the flavors to blend well. If needed, you can add a little water to adjust the consistency of the dal.

6. Finish with Cream:
   After the dal has simmered, add 2 teaspoons of fresh cream. Stir it in gently, allowing the cream to meld with the dal, giving it a silky texture and rich flavor.

7. Prepare the Final Tadka:
   In a small tadka pan or separate skillet, heat a spoonful of oil and add the coriander seeds and cumin seeds. Let them cook for about 15 seconds until they release their fragrance and slightly darken.

8. Serve:
   Pour this fragrant tempering over the cooked dal, give it a final mix, and your Uttarkhand Style Mixed Bhaddu Dal is ready to serve. Enjoy it hot with Bharwa Bhindi (stuffed okra) and Tawa Paratha for a fulfilling and nutritious meal.

Nutritional Information (Approximate)

Cooking Tips:

• Soaking the Lentils: Proper soaking is key to reducing the cooking time and ensuring that the beans are tender.
• Adjusting Consistency: If the dal becomes too thick during cooking, simply add a little water to adjust the consistency to your liking.
• Adding Variations: You can also add a pinch of garam masala or dried fenugreek leaves (kasuri methi) to elevate the flavor further.

Serve this dish with your favorite accompaniments, and experience the warmth and comfort of traditional Uttarkhand cuisine in the comfort of your home.