Rajma and Urad Dal (Healthy Heart)

Tarla.Dalal's picture

Nov. 12, 2014

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 flavor 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.


Rajma 1/4 Cup (4 tbs) (kidney beans)
Chana dal 1/4 Cup (4 tbs) (split Bengal gram)
Chilkewali urad dal 1/2 Cup (8 tbs) (split black gram with skin)
Salt To Taste
Oil 2 Teaspoon
Finely chopped garlic 1 Tablespoon
Finely chopped onion 1/2 Cup (8 tbs)
Green chili paste 1 Teaspoon
Finely chopped tomato 1 Cup (16 tbs)
Chili powder 1 Teaspoon
Cumin seed powder 2 Teaspoon
Chopped coriander 1/4 Cup (4 tbs)
Lemon juice 1 Tablespoon
Water 4 Cup (64 tbs) (more if needed)



1. Clean, wash and soak rajma, chana and urad dal in enough water overnight.



2. Drain the soaked dals and add them to the pressure cooker. Pour 4 cups water and season with salt. Pressure cook for 4 whistles and then open the lid when steam escapes. Set aside.

3. In a non-stick pan, heat oil, add garlic, onion, green chili and sauté over medium flame for 1 minute.

4. Add tomato, chili powder, cumin seeds powder, and salt. Add 2 tablespoons of water stir occasionally and cook for 2-3 minutes.

5. Add cooked dals and coriander, stir occasionally and cook for 2-3 minutes. Stir in lemon juice.



6. Serve hot with brown rice and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6