Dal Makhni (Punjabi style Lentil Curry)

 

          This is an absolutely guilt free healthy version of the most popular Punjabi cuisine - Dal Makhni. The one you get in restaurants are loaded with ghee, butter and cream. But my version has none of these. Instead I have used olive oil, beaten yoghurt and very little butter. Believe me it turned out very yummy and there was no change in the taste and flavor.

          So folks, indulge in this yummy and nutritious dal with naan, tandoori roti or plain phulka. You may also enjoy with steamed rice, jeera rice or plain biryani. This method is well worth the try for all those who are missing out on this delectable cuisine. So check out the step by step pictorial recipe to prepare this amazing mixed lentil recipe.

• 1/2 cup whole urad dal (Black lentils)
• 1/4 cup kidney beans (Rajma)
• 2 tbsp. olive oil
• 1 tsp. cumin seeds
• 1 tsp. ginger-garlic paste
• 1 tbsp. Kashmiri red chili powder
• 1 cup tomato puree
• 1/4 cup tomato paste
• 1 tsp. salt or to taste
• 1/3 cup beaten yoghurt
• 1/2 tsp. kasuri methi, crushed
• 2 tsp. butter
• 1 tbsp. coriander leaves, chopped

          Wash both the lentils nicely under running water. Soak overnight. Then pressure cook in 1 & 1/2 cups water for 10-15 minutes on a low flame after the first whistle. Mash it well with a potato masher and set aside.

          Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds. 

          Add the ginger-garlic paste and red chili powder mixed with some water. Sauté till the oil separates. 

          Now add the tomato puree and tomato paste. Sauté till the gravy leaves the sides of the pan. 

          Then add the mashed dal and salt. Mix well and simmer on a low flame, stirring at intervals, till it becomes slightly thick.

          Add 3/4 cup water and continue to simmer till you get the desired consistency.

          Now 1 tsp. butter, yoghurt (reserve some for garnishing) and kasuri methi. Give it a stir and simmer for 1-2 minutes.

          Garnish with remaining butter, beaten yoghurt and coriander leaves. 

          Serve with naan, tandoori roti or plain phulka. You may also enjoy with plain biryani, steamed rice or jeera rice for a comforting meal. 

Wash both the lentils nicely under running water. Soak overnight. Then pressure cook in 1 & 1/2 cups water for 10-15 minutes on a low flame after the first whistle. Mash it well with a potato masher & set aside.

  Heat oil in a pan & temper with cumin seeds. Sauté for a few seconds. 

Add the ginger-garlic paste & red chili powder mixed with some water. Sauté till the oil separates. 

Add the tomato puree & tomato paste. Sauté till the gravy leaves the sides of the pan. 

Then add the mashed dal & salt. Mix well & simmer on a low flame, stirring at intervals, till it becomes slightly thick.

 Add 3/4 cup water & continue to simmer till you get the desired consistency.

Add 1 tsp. butter, yoghurt & kasuri methi. Give it a stir & simmer for 1-2 minutes.

            Garnish with remaining butter, beaten yoghurt & coriander leaves. 

Serve with naan, tandoori roti or plain phulka. You may also enjoy with plain biryani, steamed rice or jeera rice for a comforting meal. 

Rajma & Chana Salad with Avocado (Kidney Beans & Chick Peas)

 

          Rajma (kidney Beans) has a lot of health benefits as it contains dietary fiber, reduces cholesterol and is good for diabetics. It is also a powerhouse of proteins, boosts energy and prevents constipation. Chickpeas, too, reduces cholesterol, prevents diabetes, aids in weight loss and is a good source of iron. Lastly, avocados helps in digestion, protects against cancer and is rich in nutrients. 

          So the combination of these three super foods in a salad form is good for our health. This wonderful salad is a quick fix for a lazy and late dinner. It is also a one-pot meal. Loaded with proteins, iron and fiber, it is a healthy substitute to any fried snacks. It can pep up your life a give you a feeling of lightness, thus satiating your appetite. Enjoy a bowl of this yummy salad with the dressing which will add a punch to your dish. 

• 1/2 cup rajma (red kidney beans), soaked overnight
• 1/2 cup black chana (chickpeas), soaked overnight
• 1 avocado, sliced
• 1 cucumber, sliced
• 1 tbsp. coriander leaves, chopped
• salt to taste
• 2 tbsp. olive oil
• 2 tsp. lemon juice
• 1 tsp. mustard sauce
• 1/4 tsp. pepper powder

          Pressure cook the rajma with enough water for 10-12 minutes on low flame after the first whistle.

          Drain and keep aside. Similarly, pressure cook the chana too in enough water for 6 whistles. Drain and keep aside.

          For the dressing, mix together the olive oil, lemon juice, mustard paste, salt and pepper powder.

          To serve, combine together the boiled rajma, chana, avocado, cucumber and coriander leaves. Pour the dressing over it and toss well. Serve as it is or with some garlic bread / soup.

 

Rajma Keema Masala

          All the Rajma (Kidney Beans) lovers, how about pairing it with some keema / mince (either chicken or mutton) for a non-veg. version? It turns out real yummy, with full of flavors and a blend of various spices. I also added some almond paste for a little bit of richness. 

          You can relish with hot steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, paratha, poori or just plain chapatti. It also goes well with appam or dosa. So check out the step by step pictorial recipe to prepare it.

          Rajma or kidney beans is very popular in the Northern regions of India, especially Punjab, and is a favorite menu in all restaurants and dhabas across the country and worldwide. So a slight twist here and there will take your usual dish to a next level. 

          Rajma is extremely healthy as it contains proteins, fibre, helps in lowering cholesterol, is good for diabetics and prevents hypertension. So go ahead and try out this amazing dish by adding some chicken or mutton keema for a change. Trust me, it turns out super yummy. I like relishing it with hot steamed rice and a dash of lime.

• 200 gms. Chicken Keema / Mince, washed & drained
• 1 cup rajma (kidney Beans), soaked overnight
• 2-3 tbsp. oil
• 1" cinnamon stick 
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1-2 bay leaves
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp. ginger-garlic paste
• 1-2 tbsp. almond paste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. garam masala powder
• 1 tbsp. coriander-cumin powder 
• salt to taste
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

          Pressure cook the soaked rajma in 2 cups water till it turns soft, but not too mushy. Keep aside. 

          In a bowl, mix together ginger-garlic-paste, almond paste and all the dry spices with some water and keep aside

         Heat oil in a pan and temper with cinnamon, cardamom, cloves, bay leaves and cumin seeds. Add the onion and sauté till light brown.

         Add the tomatoes and continue to stir fry till it is nicely mashed. Add the spice paste and mix well. Cover and simmer till the oil separates. 

          Now add the keema and give it a stir. Saute on a low flame till all the moisture has evaporated. 

          Then add the boiled rajma and mix everything well. Cover and simmer on a low flame till it slightly thickens to a desired consistency. Mash with a potato masher if you wish.

          When done, switch off the flame and add the ghee. Give it a stir and garnish with chopped coriander leaves.

          Serve with hot steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, paratha, poori or just plain chapatti. It also tastes awesome with appam or dosa.

                         Heat oil & temper with cinnamon, cardamom, cloves, bay leaves 
                         and cumin seeds. 

                                Add onion & saute till light brown.

                                 Add tomatoes & continue to stir fry till it is nicely mashed. 

                                Add spice paste & mix well. 

                                  Cover & simmer till oil separates.

                    Add keema & mix well. Saute on a low flame till moisture has evaporated. 

                  Add boiled rajma & mix well. Cover & simmer on a low flame till it
                  slightly thickens to a desired consistency.

                                Mash slightly with a potato masher if you wish. 

                                  When done, switch off the flame & add ghee. 

                                  Garnish with chopped coriander leaves.

                     Serve with steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, 
                     paratha, poori, chapatti, appam or dosa.

Pindi Rajma

          You must have heard of the classic Punjabi dish called Pindi Chole. Well this is the same type of dish where I substituted chole with rajma and followed the same method. It turned out real yummy with full of flavors and a blend of various spices. Tea bags are used in this recipe to get a rich dark coloured gravy. Please note that there is no use of any onion or tomato in this recipe. It is a great comfort food that is just perfect for a lazy weekend meal. 
        

          Paired with some fresh chilies and a dash of lime, this wholesome side dish can be enjoyed with any type of Indian bread like naan, kulcha, tandoori roti, poori, paratha, bhatura, chapati, steamed rice or jeera rice. So get going and dish out this amazing Pindi Rajma by checking the step by step pictorial recipe to prepare it.

• 1 cup Rajma (Kidney Beans), soaked overnight
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1-2 tea bags
• 2-3 tbsp. oil
• 1 tsp. carom seeds (ajwain)
• 2 green chilies, slit
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1/4 tsp. asafoetida (opt)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. kasuri methi (dry fenugreek leaves)
• 1 tsp. amchur powder (dry mango powder)
• 1 tsp. anardana powder (pomegranate seeds powder)
• 1/4 cup tamarind water
• 1 tsp. coriander leaves, chopped

           Pressure cook the soaked rajma in 2 cups water, tea bags, salt, bay leaves, cinnamon, cardamoms and cloves. (You can also use a Bouquet Garni / Spice Potli  instead) for 8-10 minutes on a low flame after the first whistle. 

          Open the lid when it cools down. Discard the whole spices and the tea bags. 

           Heat oil in a pan and temper with carom seeds, asafoetida, green chilies, ginger and garlic. Sauté for a few seconds.

          Now add all the dry spices and sauté for a few seconds. Next add the boiled rajma and simmer till it turns slightly thick. 

          Add the tamarind water and mash with a potato masher. When you get the desired consistency, switch off the flame.

          Garnish with coriander and serve with naan, kulcha, tandoori roti, poori, bhatura, paratha, chapati, steamed rice or jeera rice.

                   Heat oil & temper with carom seeds, asafoetida, green chilies, ginger &
                   garlic. Sauté for a few seconds.

                                Add all dry spices & sauté for a few seconds. 

                               Add boiled rajma & simmer till it turns slightly thick. 

                                 Mash with a potato masher. 

                          Add tamarind water & simmer till you get desired consistency.

                                When done, switch off the flame & garnish with coriander.

                       Serve with naan, kulcha, tandoori roti, poori, bhatura, paratha, chapati, 
                       steamed rice or jeera rice.

Rajma Madra

         This is my 1600th post. Made this signature dish of Himachal Pradesh. It is a very nutritious dish where boiled kidney beans are cooked in a yoghurt based gravy. Very simple to prepare, it tastes absolutely yummy. 

          It is truly a vegetarian delight with no onion or garlic involved. Usually Madra is prepared with White chickpeas called Chana Madra, but Rajma Madra is equally delicious. You can enjoy it with any form of rice or Indian bread. So check the step by step pictorial recipe to prepare it. 

• 1 cup Rajma (Kidney Beans), soaked overnight 
• 2 tbsp. oil
• 1-2 bay leaves
• 1 whole dry red chili
• 2-3 cardamoms
• 1" cinnamon stick
• 3-4 cloves
• 1/2 mace
• 1/4 tsp. asafetida (hing)
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 cup yoghurt, well  beaten
• 1 tsp. ghee 
• 3-4 green chilies
• 1 tbsp. coriander leave, chopped

            Boil the rajma in 1 & 1/2 cups water for 5 minutes on a low flame after the first whistle.  Keep aside. 

          Heat oil in a pan and temper with bay leaves, red chili, cumin seeds, cinnamon, cardamoms, cloves, mace and asafetida. Sauté for a few seconds.

          Add all the dry spices and give it a stir. Then add the boiled rajma along with the stock. Combine well and then add the yoghurt.

          Keep stirring continuously on medium flame for 8-10 minutes or till the gravy slightly thickens. Add ghee and green chilies. 

          Simmer for 1-2 minutes more and then switch off the flame. Transfer to a serving bowl and garnish with coriander leaves. Relish with steamed rice, jeera rice, pulao or any Indian bread.

                       Heat oil & temper with bay leaves, red chili, cumin seeds, cinnamon, 
                       cardamoms, cloves, mace & asafetida. 

                       Add all the dry spices & give it a stir. 

                       Add boiled rajma along with the stock. Combine well.

                       Add beaten yoghurt. Stir continuously on med. flame for 8-10 minutes 
                       or till the gravy slightly thickens. 

                       When done, add ghee & green chilies. Simmer for 1-2 minutes. 

                 Garnish with coriander leaves & relish with steamed rice, jeera rice, pulao 
                 or any Indian bread.