Rajma Masala - South Indian Style

Name: Rajma Masala - South Indian Style
Cuisine: Indian
Ingredients: 1/2 cup rajma (kidney beans), soaked overnight; 1/4 cup chana dal (Bengal gram), soaked for an hour; 2 tbsp. oil; 1 tsp. mustard seeds; 1/4 tap. asafoetida (hing); 1 onion, chopped; 1 sprig curry leaves; 1 tsp. ginger-garlic paste; 1 tomato, chopped; 1/2 tsp. turmeric powder; 1 tsp. roasted coriander powder; 1 tsp. red chilli powder; to taste salt; 1 tsp. cream; 1 tsp. sambar powder; 2 tbs. lime juice; coriander leaves, sliced onion, chopped fresh red chilies & cream to garnish (opt)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dussehra - Everyone is familiar with Rajma Masala. It is quite a popular dish in dhabas and restaurants. I decided to give it a twist and make it in the South Indian style.

To go with the traditional Rajma, I added some cream for a rich texture. You can enjoy it with rice, tandoori roti, naan or parathas. Do not forget some sliced onion, fresh chilies and a dash of extra lime as an accompaniment.

#dussehra - Everyone is familiar with Rajma Masala. It is quite a popular dish in dhabas and restaurants. I decided to give it a twist and make it in the South Indian style.

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dussehra - Everyone is familiar with Rajma Masala. It is quite a popular dish in dhabas and restaurants. I decided to give it a twist and make it in the South Indian style.

Saved

Ingredients

1/2 cuprajma (kidney beans), soaked overnight
1/4 cupchana dal (Bengal gram), soaked for an hour
2 tbsp.oil
1 tsp.mustard seeds
1/4tap. asafoetida (hing)
1onion, chopped
1 sprigcurry leaves
1 tsp.ginger-garlic paste
1tomato, chopped
1/2 tsp.turmeric powder
1 tsp.roasted coriander powder
1 tsp.red chilli powder
to tastesalt
1 tsp.cream
1 tsp.sambar powder
2 tbs.lime juice
coriander leaves, sliced onion, chopped fresh red chilies & cream to garnish (opt)

Saved

Steps

1

Pressure cook rajma and chana dal in 2 cups water for 10-12 minutes on low flame after the first whistle. Keep aside.
2

Heat oil in a pan and temper with the mustard seeds. After it stops spluttering, add the asafoetida, followed by the onions and curry leaves. Saute till light brown in colour.
3

Add the ginger-garlic paste and fry for a minute on low flame.
4

Add the tomatoes and continue to fry till mashed up nicely.
5

Add the turmeric powder, red chilli powder and coriander powder. Fry on low flame till the oil separates.
6

Add the boiled dal and salt. Simmer on low flame for 5-7 minutes.
7

Add the cream and mix well.
8

When done, add the sambar powder, lime juice and coriander leaves.
9

Serve, garnished with cream, coriander leaves, onion and fresh red chilies.