Rajma and Urad Dal
by Tarla Dalal
Added to 176 cookbooks
This recipe has been viewed 63100 times
A pan of mixed pulses, seasoned with spices and lots of garlic, cooked in just two teaspoons of oil. Apart from delighting you with its lip-smacking flavour and aroma, Rajma and Urad Dal also boosts your iron, fibre and vitamin C levels. To make a sumptuous meal, serve this dal hot and fresh with a bowl of perfectly cooked brown rice.
- Clean, wash and soak the rajma, chana and urad dal in a deep bowl with enough water overnight.
- Drain the soaked dals, add 4 cups water and salt, mix well and pressure cook for 4 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the oil in a deep non-stick pan, add the garlic, onions and green chilli paste and sauté on a medium flame for 1 minute.
- Add the tomatoes, chilli powder, cumin seeds powder, little salt and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the cooked dals and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the lemon juice, mix well and serve hot.
Nutrient values (Abbrv) per serving
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