Rajma dal is a red kidney bean curry that is a popular dish in northern India, though it's enjoyed throughout the country. It is a tasty vegetarian recipe that cooks the beans in a spicy masala paste featuring ginger, garlic, chilies, and tomatoes.
If you're looking for a satisfying meal that comes together in less than half an hour, this is an excellent choice. The rustic dish is cooked in a single pan and is very easy to make. To complete the meal, it's traditional to serve rajma dal with plain boiled rice, Kachumbar salad, and a pickle.
- 2 tablespoons oil (vegetable, canola, or sunflower cooking oil)
- 1 teaspoon cumin seeds
- 2 medium onions (chopped finely)
- 2 inches ginger (julienned)
- 6 cloves garlic (minced)
- 2 green chilies (fresh, chopped fine)
- 2 large tomatoes (chopped into 1-inch cubes)
- 2 teaspoons coriander (powder)
- 1 teaspoon cumin (powder)
- 1 teaspoon garam masala
- 1/4 teaspoon turmeric (powder)
- 2 (15.5 oz.) cans red kidney beans (drained, rinsed under running water)
- 3 cups water (warm)
- Salt to taste
- 1 pinch of asafetida
- Garnish: coriander (chopped)
- In a deep pan, heat the oil and add the cumin seeds. When they stop sizzling, add the onion and fry until soft.
- Add the ginger and garlic and fry for 2 minutes.
- Add the green chilies, tomatoes, coriander, cumin, turmeric, and garam masala and fry until the oil separates from the masala.
- Add the red kidney beans, warm water, and asafetida, as well as the salt to taste. Cook until the beans are soft, approximately 10 minutes.
- Mash some of the beans roughly to thicken the sauce.
- Garnish with coriander and serve hot with rice, Kachumbar salad, and the pickle of your choice.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||30 g|