Here is my version of the very popular Rajma (Kidney Beans) Curry paired with Masoor Dal (Red Lentils). The end result was simply yummy and a melt-in-the-mouth delicacy. I gave a slight twist to the original recipe by not only adding masoor dal, but went on to include tomato ketchup, kasoori methi, whole garam masala and yoghurt instead of cream for a smooth texture. Add a dash of lime for a tangy taste and relish it with naan or tandori roti for a sumptuous meal.
- 1/2 cup rajma (kidney beans), soaked overnight
- 1/4 cup masoor dal (red lentils), soaked for an hour
- 2 tbsp. oil
- 1 onion, chopped
- 1 tsp. cumin seeds
- 1/4 tsp. asafoetida
- 1" cinnamon
- 2-3 green cardamoms
- 5-6 cloves
- 1 bay leaf
- 1 tsp. ginger-garlic paste
- 1 tsp. tomato paste
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tbsp. coriander-cumin powder
- 1 tsp. red chili powder
- 1/2 tsp. garam masala powder
- 1 tsp. kasoori methi (dry fenugreek leaves), crushed
- 1 tsp. tomato ketchup
- 2-3 tbsp. yoghurt, beaten
- 1 tsp. lime juice
- onion rings & coriander leaves to garnish (opt)
Boil both the lentils in 2 cups water for 10 minutes on a low flame after the first whistle. Add salt and turmeric powder and blend with a hand blender. keep aside.
Heat oil in a pan and temper with cumin seeds, asafoetida, bay leaf, cinnamon, cardamoms and cloves. Saute for a few seconds.
Add the onions and saute till light brown. Now add the ginger-garlic paste, tomato paste, coriander-cumin powder. red chili powder and garam masala powder mixed with a little water. Saute till the oil separates from the sides of the pan.
Add the kasoori methi and ketchup. Give it a stir and add the boiled lentil. Mix everything well. Adjust water according to the consistency required. Cover and simmer on a medium flame for 3 minutes.
Add the beaten yoghurt and continue to simmer further for a minute. When done, add lime juice and serve, garnished with onion rings and coriander leaves.