Rajma with Masoor Dal (Kidney Beans & Red Lentils Curry - North Indian Style)

       
          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.

          Sauté for a few seconds and then add the garlic. Sauté 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 
                    & sauté till light brown.

                                Add onion & green chilies. Sauté 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.

Mooli-Rajma Sabzi (Raddish Stir Fry with Kidney Beans)

          Mooli (Radish) in general is a low calorie root vegetable and is a good source of vitamin C to some extent. It is advised to include it in our daily diet. There are many ways of cooking radish and it differs from one region to the other. 

           So today I combined Mooli and Rajma and cooked in an easy stir fry method which can be served as a side dish with chapatis. I used mustard oil but any oil is okay. It is a simple nutritious homemade style recipe with very little spices. So check out the step by step pictorial recipe to prepare it.

          

• 2 radish, chopped into small cubes
• 1/2 cup rajma (kidney beans), soaked overnight 
• 2 tbsp. mustard oil
• 1 tsp. kalonji (nigella seeds)
• 2-3 green chilies, slit
• 1/4 tsp. asafoetida (hing)
• 1 tsp. garlic, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 cup coriander leaves, chopped

          Boil the rajma in enough water for 25-30 minutes on low flame after the first whistle. Drain the water (which can be used later) and keep aside.

          Heat oil in a pan and temper with the kalonji. Saute for a few seconds. Add the salt chilies and garlic. Saute till it changes colour.

          Add the asafoetida, chopped radish, salt and turmeric powder. Fry on low flame till they turn soft. Sprinkle water if necessary.

          When done, add the boiled rajma and the coriander leaves and give it a mix. Serve as a side dish with chapati or rice.

Heat oil & temper with kalonji.

Add garlic green chilies. Saute till garlic changes colour.

Add chopped radish, asafoetida, salt & turmeric powder.

Cook, covered on low flame. Sprinkle water if necessary.

When done, add boiled rajma and ......

coriander leaves. Mix well.

Serve  as a side dish with chapati or rice.