Ingredients
Boiled Rajma - 1 Cup
Chopped Tomato - 1 Cup
Chopped Onion - 1 Cup
Fennel Seeds(Sombu) - 1 Teaspoon
Ginger Garlic Paste - 1 Tablespoon
Slit Green Chllies - 2
Garlic - 4 Cloves
Garam Masala Powder - 2 Teaspoons
Turmeric Powder - 1/2 Teaspoon
Cashew Nuts - 12
Curry Leaves - 6 To 8
Salt
Oil
Preparation
1. Soak the rajma dal overnight. Cook it in pressure cooker for 3 whistles. Retain the water.
2. Grind the cashew nuts, ginger garlic paste, and onions.
3. In a pan, heat oil. Add garlic along with its skin, fennel seeds, curry leaves, and onion in an order. Fry until onion becomes golden brown. Now, add tomato, turmeric powder, and green chillies and fry well until tomatoes become mushy and dal becomes thick in consistency.
4. Then, add the ground paste and little water. Boil until the oil seperates well. Add garam masala powder and salt.
5. Finally, add the boiled rajma along with the retained water.
Now, the Rajma Dal is ready!
Serve: Chappathi, Rotis, Dosa, Idly, and Hot Rice.
Boiled Rajma - 1 Cup
Chopped Tomato - 1 Cup
Chopped Onion - 1 Cup
Fennel Seeds(Sombu) - 1 Teaspoon
Ginger Garlic Paste - 1 Tablespoon
Slit Green Chllies - 2
Garlic - 4 Cloves
Garam Masala Powder - 2 Teaspoons
Turmeric Powder - 1/2 Teaspoon
Cashew Nuts - 12
Curry Leaves - 6 To 8
Salt
Oil
 |
| Rajma Dal |
1. Soak the rajma dal overnight. Cook it in pressure cooker for 3 whistles. Retain the water.
2. Grind the cashew nuts, ginger garlic paste, and onions.
3. In a pan, heat oil. Add garlic along with its skin, fennel seeds, curry leaves, and onion in an order. Fry until onion becomes golden brown. Now, add tomato, turmeric powder, and green chillies and fry well until tomatoes become mushy and dal becomes thick in consistency.
4. Then, add the ground paste and little water. Boil until the oil seperates well. Add garam masala powder and salt.
5. Finally, add the boiled rajma along with the retained water.
Now, the Rajma Dal is ready!
Serve: Chappathi, Rotis, Dosa, Idly, and Hot Rice.
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