Rajma dal is a red kidney bean curry that is a popular dish in India and Pakistan. It is a tasty vegetarian recipe that cooks the beans in a spicy masala paste featuring ginger, garlic, chilies, and tomatoes. If you're looking for a satisfying meal that comes together in less than half an hour, this is an excellent choice. The rustic dish is cooked in a single pan and is very easy to make. To complete the meal, it's traditional to serve rajma dal with plain boiled rice, Kachumbar salad, and a pickle.
2 tbsp oil 1 tsp ground coriander 1 tsp garam masala 1 tsp chilli powder 1 tsp freshly ground black pepper, or to taste 1tsp salt, or to taste 1 tsp whole cumin seed 1.5 cups of pureed tomatoes 1 red onion, finely diced 4 cloves garlic, minced 1 cup water 3 cups cooked kidney beans or (2 x 15 oz cans) rinsed and drained cilantro for garnish
1. Add 2 tablespoon of oil in a pan over medium-low heat. Add the cumin and cook for about 30 seconds or until the aromatic and a shade darker. Keep a close eye on them so they don't burn.
2. Add the onion and cook for 5 minutes, stirring occasionally, until softened and starting to turn golden. Then add the minced garlic, and continue cooking for an additional 2 minutes, stirring often so it doesn't burn.
3. Add the ground coriander, garam masala, chilli powder, and salt, stir fry for a min then add the pureed tomatoes and cook over medium-low heat, stirring occasionally, for around 7 minutes until the sauce thickens.
4. Add the water, kidney beans, salt, and pepper. Simmer uncovered on low heat for about 15 minutes. Adjust seasonings to taste. Garnish with cilantro, caramelised onion, and serve.
Serve with Rice, Nan or Roti.
TRIED THIS RECIPE?