Masoor Rajmani Dal

Masoor Rajmani Dal Recipe: A Vegetarian Dish from India

Region / culture: India | Preparation time: 12 hours | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Masoor Rajma Dal is a popular Indian dish made with red lentils (masoor dal) and kidney beans (rajma). This hearty and nutritious dish is packed with protein and flavor, making it a favorite among vegetarians and meat-eaters alike.

History

Masoor Rajma Dal has been a staple in Indian cuisine for centuries. Lentils and beans have long been a source of protein for vegetarians in India, and this dish combines the two for a delicious and satisfying meal.

Ingredients

100 g of masoor dal
50 g of rajma
100 g of onion
50 g of ghee
100 g of chopped tomatoes
50 g of garlic
25 g of green chillies
10 g of red chilli powder
20 g of chilli paste
3 g of turmeric
10 g of coriander powder

How to prepare

Wash the masoor and rajma thoroughly, then soak them overnight and cook until tender.
Heat ghee in a kadhai and add the cumin seeds.
After a short while, add the hing, garlic, onion, chilli paste, tomatoes, green chillies, coriander powder, chilli powder, and turmeric. Stir-fry the mixture.
Next, add the dal and cook until it is well done.

Variations

Add vegetables like spinach, carrots, or potatoes for extra nutrition and flavor.
Use different spices like garam masala or curry powder for a unique twist on the dish.

Cooking Tips & Tricks

Soak the lentils and beans overnight to reduce cooking time and improve digestibility.

- Use a pressure cooker to cook the lentils and beans quickly and efficiently.

- Add a dollop of ghee or butter at the end of cooking for extra richness and flavor.

Serving Suggestions

Serve Masoor Rajma Dal with steamed rice, naan bread, or roti for a complete and satisfying meal.

Cooking Techniques

Pressure cook the lentils and beans for a quick and easy meal.

- Stir-fry the spices and aromatics before adding the lentils and beans for maximum flavor.

Ingredient Substitutions

Use butter or oil instead of ghee for a dairy-free version of the dish.

- Use canned lentils and beans for a quicker cooking time.

Make Ahead Tips

Masoor Rajma Dal can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish Masoor Rajma Dal with fresh cilantro, a dollop of yogurt, or a squeeze of lemon juice for a pop of color and flavor.

Pairing Recommendations

Serve Masoor Rajma Dal with a side of cucumber raita, mango chutney, or pickled onions for a complete Indian meal.

Storage and Reheating Instructions

Store leftover Masoor Rajma Dal in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

One serving of Masoor Rajma Dal typically contains around 300 calories.

Carbohydrates

Masoor Rajma Dal is a good source of carbohydrates, providing energy for your body. One serving typically contains around 30 grams of carbohydrates.

Fats

This dish is relatively low in fat, with most of the fat coming from the ghee used for cooking. One serving typically contains around 10 grams of fat.

Proteins

Masoor Rajma Dal is a great source of plant-based protein, with one serving providing around 15 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including iron, potassium, and vitamin C from the tomatoes and spices.

Alergens

This recipe contains dairy (ghee) and may not be suitable for those with dairy allergies.

Summary

Masoor Rajma Dal is a nutritious and balanced meal, providing a good mix of carbohydrates, protein, and essential vitamins and minerals.

Summary

Masoor Rajma Dal is a delicious and nutritious Indian dish made with red lentils and kidney beans. Packed with protein, vitamins, and minerals, this dish is a satisfying and flavorful meal for vegetarians and meat-eaters alike.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a hot summer day, and I was visiting my friend Rani in her village. We were sitting in her kitchen, sipping on chai and exchanging stories when she suddenly got up and rummaged through her kitchen cabinets.

"Ah-ha! Here it is," she exclaimed, pulling out a worn-out notebook from the depths of her cupboard. "This is my grandmother's recipe for Masoor Rajmani Dal. You have to try it, it's absolutely delicious."

I watched as Rani flipped through the pages of her precious notebook, her fingers tracing the handwritten recipe with care and nostalgia. She then handed me the notebook, a smile playing on her lips.

"Make this for your family, they will love it," she said. And with that, she taught me how to make the most delectable Masoor Rajmani Dal I had ever tasted.

As I sat down to write the recipe in my own notebook, I couldn't help but think about the rich history and tradition behind this dish. Masoor Rajmani Dal was a staple in Rani's family, passed down from generation to generation. It was a dish that brought people together, a dish that carried with it the love and memories of countless family gatherings.

To make Masoor Rajmani Dal, you will need the following ingredients:

- 1 cup masoor dal (red lentils)

- 1/2 cup rajma (kidney beans)

- 1 onion, finely chopped

- 2 tomatoes, chopped

- 2 green chilies, slit lengthwise

- 1 teaspoon ginger-garlic paste

- 1 teaspoon cumin seeds

- 1 teaspoon turmeric powder

- 1 teaspoon coriander powder

- 1/2 teaspoon red chili powder

- Salt to taste

- Fresh coriander leaves for garnish

The first step in making Masoor Rajmani Dal is to soak the masoor dal and rajma in water for at least 4-6 hours, or overnight. This will help soften the lentils and beans, making them easier to cook.

Once the lentils and beans are soaked, drain the water and rinse them thoroughly. In a pressure cooker, add the soaked lentils and beans along with enough water to cover them. Cook on high pressure for about 15-20 minutes, or until the lentils and beans are fully cooked and soft.

While the lentils and beans are cooking, heat some oil in a separate pan. Add the cumin seeds and let them splutter. Then add the chopped onions and sauté until they turn golden brown.

Next, add the ginger-garlic paste and green chilies, and sauté for another minute. Then add the chopped tomatoes and cook until they turn mushy.

Now add the turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a few more minutes until the masala is well combined and fragrant.

Once the lentils and beans are cooked, add them to the pan with the masala. Mix well and let the dal simmer for another 10-15 minutes, allowing the flavors to meld together.

Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

As I took my first bite of the Masoor Rajmani Dal, I was transported back to that hot summer day in Rani's village. I could taste the love and tradition that went into making this dish, and I knew that it would become a favorite in my own family as well.

And so, this recipe for Masoor Rajmani Dal became a cherished part of my own culinary repertoire, a dish that I would pass down to future generations with the same love and nostalgia that Rani had passed it down to me.