Everyone is familiar with Rajma which is a popular South Indian dish. It is very much relish by most of the crowds in restaurants, dhaba or at home. It is a must have and a favorite dish to with your tandoori roti or naan.
Today I decided to pair it with masoor dal and it turned out very yummy. I did a simple tempering of cumin seeds and asafoetida. Then sauteed it with garlic, onion and green chilies and finally added all the powdered spices to the dal.
Among the spices I added a little bit of chicken masala and simmered till done. Add a dash of lime for some tangy taste and enjoy this sumptuous dish for lunch or dinner with your favourite bread. So check for a step by step pictorial recipe to prepare it.
- 1/2 cup rajma (kidney beans), soaked overnight
- 1/2 cup masoor dal (red lentils), soaked for 30 minutes
- 2 tbsp. oil
- 1 tsp. cumin seeds
- 1/4 tsp. asafoetida
- 1 tbsp. garlic, chopped
- 1 onion, chopped
- 2 green chilies, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. chicken masala
- 2 tbsp. lime juice or to taste
Boil the rajma and masoor dal for 10 minutes on low flame after the first whistle. Heat oil in a pan and temper with the cumin seeds and asafoetida.
Saute for a few seconds and then add the garlic. Saute till light brown. Now add the onion and the green chilies. Fry till light brown.
Add the turmeric powder and the chicken masala. Mix well and add the boiled dal and salt. Simmer on a low flame for 2-3 minutes. Add the lime juice and mix well. Serve with rice or chapattis.
The boiled dals.
Heat oil in a pan and temper with the cumin seeds and asafoetida.
Saute for a few seconds. Add the chopped garlic and saute till light brown.
Add the onion and green chilies. Saute till light brown.
Add the turmeric powder and chicken masala . Mix well.
Add the boiled dal and salt. Simmer for 2-3 minutes on low flame.
Add lime juice and mix well.
Serve, garnished with either rice or chapattis.