Masoor Dal and Rajma Masala Recipe
Cuisine: North Indian | Course: Dinner | Diet: High-Protein Vegetarian
Servings: 4 | Total Time: 35 minutes | Prep Time: 15 minutes | Cook Time: 20 minutes
This hearty and flavorful Masoor Dal and Rajma Masala is a perfect comfort food for a wholesome dinner. It combines the goodness of lentils and kidney beans, slow-cooked in a rich blend of spices and ghee to create a delicious and protein-packed dish. Serve it with cumin rice, bhindi masala, and soft phulkas for an authentic North Indian meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Masoor Dal (Red Lentils) | 1 cup |
| Rajma (Kidney Beans) | 1/2 cup |
| Onion | 1, finely chopped |
| Tomatoes (pureed) | 2 |
| Green Chili | 1, sliced |
| Ground Coriander Powder | 2 tsp |
| Fresh Ginger (grated) | 1-inch piece |
| Red Chili Powder | 1 tsp |
| Garam Masala Powder | 1 tsp |
| Cinnamon Stick | 1-inch piece |
| Cumin Seeds | 1 tsp |
| Fresh Ginger (julienned) | 1 tsp |
| Ghee or Butter | 2 tsp |
| Salt | To taste |
Nutritional Information
- Calories per serving: Approx. 250
- Protein: 15g
- Carbohydrates: 40g
- Fat: 8g
- Fiber: 10g
- Sodium: Variable (depending on salt)
Instructions
-
Prep the Beans and Lentils:
Start by washing the masoor dal and rajma thoroughly. Soak the beans and lentils in water overnight to soften them for cooking. -
Cook the Dal and Rajma:
After soaking, drain the water and transfer the soaked dal and rajma into a pressure cooker. Add water (enough to cover the beans) and salt. Cook the mixture for 3-4 whistles or until tender. Let the pressure release naturally once done. -
Prepare the Onion-Ginger Paste:
While the dal and rajma cook, make the onion-ginger paste. Blend the chopped onion and grated ginger together in a mixer grinder until smooth. Set this paste aside for later use. -
Temper the Spices:
Heat the ghee or butter in a large pan or kadhai. Once hot, add the cinnamon stick and cumin seeds. Let them sizzle for about 15 seconds to release their fragrance. -
Cook the Paste:
Add the prepared onion-ginger paste to the pan and cook on medium heat until it turns golden brown. Stir occasionally to prevent burning. -
Add Tomatoes and Spices:
Next, add the sliced green chili and tomato puree. Cook for 2 minutes, allowing the tomato mixture to meld with the spices. Afterward, stir in the ground coriander, red chili powder, and garam masala. Cook the spice mixture for another 3-4 minutes to bring out the full flavor. -
Combine the Cooked Beans and Spices:
Now, add the cooked masoor dal and rajma into the pan. Stir well to combine all the ingredients. Adjust the consistency of the curry by adding water as needed. Add salt to taste. -
Simmer the Curry:
Let the dal and rajma simmer on low heat for about 10 minutes, allowing the flavors to blend together. Stir occasionally to ensure nothing sticks to the bottom. -
Garnish and Serve:
Turn off the heat and garnish with fresh julienned ginger for an extra burst of flavor and freshness. -
Serving Suggestions:
Serve this Masoor Dal and Rajma Masala hot with cumin rice, bhindi masala, and fresh phulkas for a complete North Indian dinner.
Tips for the Perfect Masoor Dal and Rajma Masala
- Soaking the dal and rajma overnight is crucial for ensuring they cook evenly and faster.
- You can adjust the spice level by increasing or decreasing the amount of green chili and red chili powder.
- For a richer taste, use ghee instead of butter.
- If the curry is too thick, add a little water or vegetable broth to adjust the consistency.
- For a more creamy texture, you can add a tablespoon of cream towards the end of cooking.
Conclusion
This Masoor Dal and Rajma Masala is a perfect dish to add to your dinner table. Itβs packed with plant-based protein and a medley of aromatic spices that will transport your taste buds straight to the heart of India. Its versatility allows it to be paired with a variety of accompaniments, making it an easy yet satisfying meal for any day of the week. Enjoy this comforting dish and feel free to adjust the spices according to your preference!
