Rajma Dal

RECIPE

Rajma dal is a red kidney bean curry that is a popular dish in northern India, though it's enjoyed throughout the country. It is a tasty vegetarian recipe that cooks the beans in a spicy masala paste featuring ginger, garlic, chilies, and tomatoes.

If you're looking for a satisfying meal that comes together in less than half an hour, this is an excellent choice. The rustic dish is cooked in a single pan and is very easy to make. To complete the meal, it's traditional to serve rajma dal with plain boiled rice, Kachumbar salad, and a pickle.

INGREDIENTS

Rajma Dal
punto receta rojo
  • 2 tablespoons of LOS OLIVARES Pure Olive Oil or Olive Pomace Oil
  • 1 teaspoon cumin seeds
  • 2 medium onions (chopped finely)
  • 2 inches ginger (julienned)
  • 6 cloves garlic (minced)
  • 2 green chilies (fresh, chopped fine)
  • 2 large tomatoes (chopped into 1-inch cubes)
  • 2 teaspoons coriander (powder)
  • 1 teaspoon cumin (powder)
  • 1 teaspoon garam masala
  • 1/4 teaspoon turmeric (powder)
  • 2 (15.5 ounce) cans red kidney beans (drained, rinsed under running water)
  • 3 cups water (warm)
  • Salt to taste
  • 1 pinch of asafetida
  • Garnish: coriander (chopped)

HOW TO COOK RAJMA DAL

1

In a deep pan, heat the LOS OLIVARES Pure Olive Oil or Olive Pomace Oil  and add the cumin seeds. When they stop sizzling, add the onion and fry until soft.

2

Add the ginger and garlic and fry for 2 minutes.

3

Add the green chilies, tomatoes, coriander, cumin, turmeric, and garam masala and fry until the oil separates from the masala.

4

Add the red kidney beans, warm water, and asafetida, as well as the salt to taste. Cook until the beans are soft, approximately 10 minutes.

5

Mash some of the beans roughly to thicken the sauce.

6

Garnish with coriander and serve hot with rice, Kachumbar salad, and the pickle of your choice.

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