Rajma and Urad Dal (Healthy Heart) Video by Tarla Dalal

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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.

Recipe Description for Rajma and Urad Dal

Preparation Time: 15 mins
Cooking Time: 28 mins
Makes 6 servings
Show me for servings

Ingredients

For Rajma and Urad Dal
1/4 cup rajma (kidney beans)
1/4 cup chana dal (split bengal gram)
1/2 cup chilkewali urad dal (spit black gram with skin)
salt to taste
2 tsp oil
1 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1 tsp green chilli paste
1 cup finely chopped tomatoes
1 tsp chilli powder
2 tsp cumin seeds (jeera) powder
1/4 cup chopped coriander (dhania)
1 tbsp lemon juice

Method

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.