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 out the 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 & temper with cumin seeds & asafoetida. Add chopped garlic
& saute till light brown.
Add onion & green chilies. Saute till light brown.
Add turmeric powder & chicken masala . Mix well.
Add boiled dal & salt. Simmer for 2-3 minutes on low flame. Add lime
juice & mix well.
Serve, garnished with either rice or chapattis.