Rajmah Urad Rajasthan Dal Dried Red Kidney Black beans Recipe

This Dal is served with Baati in Rajasthan. Tomatoes is a post-independence influence of Punjabi refugees

Ingredients

Pre-soak

1. Dried Rajma (Red Kidney Beans): 1¼ Cups

2. Dried Whole Urad (Black Matpe): ¾ Cup

3. Water: 6 cups

Pre-cook

1. Water 3 Cups

2. Salt: ¾ teaspoon

3. Ground Cayenne: 1 teaspoon

Masala

1. Ghee: ¼ Cup

2. Cumin seeds: teaspoon½

3. Garam Masala Standard Frying Punjabi: 1 Tablespoon

4. Tomatoes chopped: 1 cup

5. Amchoor (Dried Mango powder): ½ teaspoon

Garnish

1. Makhan (Homemade fresh butter) or Sour cream: 1 Dollop per serving

2. Chopped Cilantro

3. Fresh Serrano

Method

Pre-soak

Bring water to a boil. Add beans. Let it cook for 5 minutes and shut off the heat. Let rest for six hours or overnight at room temperature. After pre-soak is done, drain and rinse beans.

Pre-cook

1. Add pre-soaked beans, and water. Let it come to a boil. Do not cover. Cook till beans are soft. It will take about an hours after the water had come to a boil

2. Add salt and Cayenne pepper

Masala

1. Heat Ghee in heavy bottom pan

2. Add cumin seeds, fry till seeds are lightly brown

3. Add Garam Masala. Fry about one minute

4. Add Tomatoes and Amchoor. Cook till tomatoes are soft, about 6 minutes

5. Transfer to pre-cooked Dal. Continue cooking about 5 minutes. Shut off heat

Serve hot with Garnishing