RAJMA DAL

COOKING PROCESS :

Rajma Dal, a popular North Indian delicacy, is a flavorful and nutritious dish made from kidney beans (rajma) cooked in a rich, aromatic lentil – based gravy. The combination of tender rajma beans and split red lentils (Masoor dal) creates a perfect harmony of texture and taste. This comforting dish is infused with onions, garlic, ginger, and a blend of warming spices like cumin, coriander, and garam masala.

Rajma Dal is :

– A staple in Punjabi cuisine, often served with basmati rice or roti

– High in protein, fiber, and essential minerals like potassium and iron

– A soothing and comforting meal option for chilly winters

– Easily adaptable to suit various tastes and dietary preferences

This beloved dal is :

– A testament to India’s rich culinary diversity

– A reflection of the region’s love for hearty, slow-cooked meals

– A symbol of warmth, nour

Follow the simple steps to make a healthy, tasty Masoor Dal recipe for a satisfying and healthy meal.

• Rinse 2 cup of Rajma beans under cool running water for a minute or so.
• Drain the water.
• Add the rinsed Rajma beansto a 3-litre stovetop pressure cooker along with 3 ½ to 3 ¾ cups of water.
• Pressure cook the Rajma beanson a medium to medium-high heat for 5 to 6 whistles, or until they become soft and mushy.
• Let the pressure drop naturally in the cooker, then only open the lid. Check the cooked Rajma beans.
• The Rajma beans have to be tender and softened completely. Mash lightly with a wooden spoon or a whisk lightly with a wired whisk. Set aside.