Rajasthani Dal

Rajasthani Dal

Serves: 3

You will need

For dal:

1 cup (100 g) rajma (red kidney beans)
1/2 cup (50 g) urad dal
1 onion, chopped
1 - inch piece ginger, chopped
6 cloves garlic, chopped and crushed
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
4 cups water (400 ml) water

For seasoning:

2 teaspoon oil / ghee
1 tomato, chopped
2 green chillies
2 tablespoon chopped coriander leaves (make a paste of green chillies and chopped coriander leaves)
3/4 teaspoon salt (or to taste)
Extra 50 ml (1/2 cup) warm water (optional)
1/4 teaspoon garam masala powder
1 teaspoon fresh cream (optional)
2 teaspoon chopped coriander leaves

Method

For dal:

Wash and soak rajma and urad dal for 6 hours or overnight in 4 cups water. In a pressure cooker, mix soaked dal and rajma with chopped onion, ginger, red chilli powder, water and pressure cook for 25 minutes or till done and soft (reduce heat to medium after 3 rd whistle and cook for 20 minutes). Do not open the cooker. Allow to cool naturally. Open the lid and slightly mash the dal mixture.

For seasoning:

Heat oil or ghee in a wide pan. Add chopped tomato and stir well on a medium heat for 3 - 4 minutes or until thickens.

Add chilli - coriander paste and stir well.

Add cooked dal mixture and salt to taste (add extra 50 ml warm water if required). Mix all the ingredients well. Cover with a lid and cook on a low to medium heat for 15 minutes / dal mixture thickens. Stir occasionally.

Sprinkle garam masala powder and chopped coriander leaves. Add fresh cream (optional) when serving. Serve hot with Rotis / Rice.