Rajma dal

Rajma dal

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Punjab is India’s agricultural bowl. Punjabi cuisine abounds with nourishing and satisfying country-style recipes that use locally grown ingredients such as chickpeas and red kidney beans, wheat and corn flours, homemade ghee and panir cheese. Rajma dal is a Punjabi favourite – this simple dish is satisfying and healthy, full of fibre and protein. You may not have to work a 12-hour day on a farm, but you will certainly get enough energy from this dish, served with rice, to face the world for many hours to come.

Ingredients

Quantity Ingredient
225g dried red kidney beans
or 600g canned red kidney beans
60g Ghee
or 60ml vegetable or canola oil, (see note)
1 teaspoon cumin seeds
1 teaspoon chilli powder
1 tablespoon ginger, julienned
1 large onion, sliced
60g tomato paste
or 2 vine-ripened tomatoes, chopped

Method

  1. If using dried red kidney beans, soak overnight in a bowl of cold salted water. Drain, then put in a medium saucepan with 1.5 litres fresh water. Bring to a boil, then reduce the heat to medium and cook uncovered, skimming off the residue as it rises to the surface, for about 2½ hours, or until the beans are really tender – they should break up easily when pressed between your thumb and forefinger. Drain the cooked kidney beans, reserving 375 ml of the cooking liquid. Alternatively, if you are using canned red kidney beans, rinse them well in cold water and drain.
  2. Heat the ghee or oil over a medium heat in a large frying pan. Add the cumin seeds, chilli powder and ginger and heat until they begin to crackle. Add the onion and sauté, stirring occasionally, for about 8 minutes, or until golden brown.
  3. Stir in the tomato paste or chopped tomato with 125 ml water and simmer gently over a low heat for 10 minutes. Add the cooked kidney beans with the reserved cooking liquid, or the drained canned kidney beans along with 250 ml water, and simmer for a further 20 minutes. Serve hot.

Note

  • Ghee really is preferable for this recipe. You can replace it with oil, but the final flavour will not be as rich.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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