Rajma and Urad Dal,a pan of mixed pulses, seasoned with spices and lots of garlic, cooked in just two teaspoons of oil
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Rajma and Urad Dal
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.
Preparation Time: 15 minutes.
Cooking Time: 28 minutes
Serves 6.
¼ cup rajma (kidney beans)
¼ cup chana dal (split Bengal gram)
½ cup chilkewali urad dal (split black gram with skin)
Salt to taste
2 tsp oil
1 tbsp finely chopped garlic (lehsun)
½ cup finely chopped onions
1 tsp green chilli paste
1 cup finely chopped tomatoes
1 tsp chilli powder
2 tsp cumin seeds (jeera) powder
¼ cup chopped coriander (dhania)
1 tbsp lemon juice
1. Clean, wash and soak the rajma, chana and urad dal in a deep bowl with enough water overnight.
2. Drain the soaked dals, add 4 cups water and salt, mix well and pressure cook for 4 whistles.
3. Allow the steam to escape before opening the lid. Keep aside.
4. 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.
5. 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.
6. Add the cooked dals and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
7. Add the lemon juice, mix well and serve hot.
Nutrient values per serving
Energy: 89 kcal
Protein: 4.8 gm
Carbohydrates: 14.1 gm
Fat: 1.5 gm
Vitamin C: 10.3 mg
Iron: 1.2 mg
Fibre: 2.0 gm
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