Sneha's Recipe: Punjab

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Kali Dal /Beluga Lentils#EarthDay

In: Earth Day, Healthy, Lentils

This Dal is known as Beluga lentils or black lentils in English.
Made this dal for lunch with a twist. Tasted awesome and delicious. This requires patience to cook and saute it on low flame. If you have a slow cooker then use it to make this dal.

Ingredients
1/2 Cup Sabut Urad Dal/Beluga Lentils
1/2 Cup Red Rajma Beans/Kidney Beans
2 Medium Onions - finely chopped
3 Tablespoons Tomato puree
2 Inch Piece of Ginger - finely chopped

5 Cloves Garlic - finely chopped
1/4 Teaspoon Turmeric powder

1 Teaspoon Coriander powder

1 Teaspoon Red Chilly powder

1 Teaspoon Kitchen King Masala
Salt to taste

2 Tablespoons Oil

For the Tadka

2 Tablespoons Oil

2 Tablespoons Desi Ghee
3 Clove Garlic - lightly mashed - optional
1 Teaspoon Cumin Seeds
1/2 Teaspoon Asafoetida / Hing
2 Dry Red Chillies
1 Teaspoon Kashmiri Red Chilly powder
For Garnishing

2 -3 Tablespoons Fresh Cream

2 -3 Tablespoons Coriander Leaves - chopped

Method

Clean, wash sabut urad dal by rubbing it with your hands to remove the black water, at least for 5 - 6 times. Wash the rajma beans to well. Then soak them overnight.

Next morning again rinse it 3 -4 times in running water. Take the sabut urad dal on to plate and clean it - i.e to remove the dal has not puffed up/ the hard ones.

Cook the dal and rajma together for at least 10 to 15 minutes in sufficient water ( 4 - 5 Cups) after the whistle on low flame . When cooker cools on its own, open it and lightly mash it with then back of the spoon or a vegetable masher, it should be absolutely soft, easy to mash. Add water if it's too thick.

In a large pot / vessel heat 2 tablespoons oil, add onions, ginger, garlic, and saute till golden. Now add the tomato puree 1/4 cup water and the dry spices - turmeric, chilly, coriander and kitchen king powder and salt to taste, saute these till oil separates. Add the dal and If its runny, don't worry, the water will evaporate during further cooking.

Put the dal to cook on very low flame. Stir the dal regularly as urad dal tends to stick very fast at the bottom. Taste for salt and basic flavors. Let this simmer on low flame for at least 30 to 45 minutes. Keep stirring the dal in between by scraping it till bottom with a spatula.

Meanwhile, let's prepare Tadka.

Heat oil + ghee in a pan. Add garlic, cook till it becomes a light brown , but stir continuously for even browning. Add cumin seeds and dry red chillies let it sizzle.
Take off the flame. Add asafoetida and chilly powder.
Mix well.

To Serve

Transfer dal to a serving bowl.
Pour beaten cream.
Then the tadka. Garnish with chopped coriander leaves and serve hot with steamed rice.

We had the remaining with rotis for our dinner and it tasted even more good!

Enjoy!!

Labels : Sabut Urad Dal, Beluga Lentils, Vegetables, Main course, Punjab, Healthy, Earth Day, Vegetarian

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Vegetarian and/or Sustainable Food Recipes

by Food Blogging Friends -

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5 comments

Dal Makhani

In: Lentils, Punjab, Vegetables

This a Punjabi Cuisine dal, which is really yummy, creamy and delicious you will love it.

Ingredients

3/4 Cup Sabut Urad
1/4 Cup Rajma / Red Kidney Beans
1 Big Onion - finely chopped
2 Tomatoes - finely chopped

2 Green Chillies -finely chopped
2 Inch Piece Ginger - finely chopped

6 Cloves Garlic - finely chopped
1 Big Bay leaf
2 Black Cardamons
2 Cinnamon Sticks
3 Cloves
2.1/2 Tablespoons Coriander powder
1 Teaspoon Heaped Red Chilli powder
1 Teaspoon Garam Masala
Salt To Taste
4 Tablespoons Butter
3 Tablespoons Ghee
100 ML Fresh Cream
1/3 Cup Milk

Method
Soak black urad dal and rajma overnight. Next day wash it fresh water.

Boil with half inch ginger, cardamoms, cloves and water till level of it . Close the cooker and take a whistle on high flame then reduce the flame and keep it for 10 - 15 minutes or till the rajma and urad dal are soft.

Heat butter, ghee in a pan, add cumin seeds, bay leaf, cinnamon, green chillies, ginger, garlic and onions. Fry till the onions are light golden. Then add chopped tomatoes, coriander powder, Chilli powder. Fry till the tomatoes are soft and mushy . Then add the dal and rajma , without water and mash while mixing so that dal and rajma are mixed with masala well. Add water and let it cook on low flame for 10 minutes or till oil surfaces. If the dal is thick add water to adjust the consistency bring it to a rolling boil. Then add garam masala, fresh cream, milk give it a quick stir . Take off flame garnish it coriander leaves and fresh cream, serve hot with Jeera Rice or Steamed Rice.

Labels : Lentils, Punjab, Vegetables

1 comment

Rajma Chawl with Mango Kachumber - Punjab

In: Blogging Marathon, Main course, Mango

This recipe of Rajma/ Kidney beans is my daughter's favorite. I make it often. Rajma curry and rice…mmm... no meal can be more satisfying. Rajma is filling and nutritious and turns out beautifully when cooked in a thick tomato pulp with only basic spices. This curry is a favorite in Punjab.

Kidney beans, also known as Rajma beans, is a well known pulse that is extensively used all over the world in the preparation of variety of dishes, particularly in rice, curries, salads and toppings. Mexican foods that are popular all over the Globe. Kidney beans is the main component that is used in preparing the dishes. Tacos, Mexican chaat and Mexican Bean Hotpot are few famous dishes that are prepared using Kidney beans or Rajma.

Rajma beans are packed with protein, soluble (and insoluble) fiber, folate (vitamin B12), magnesium, potassium and a number of other health promoting nutrients, red kidney beans (haricots rouges, red beans, in French) are a true super food. Lets go to the recipe.

Ingredients

1 Cup Kidney Beans/ Rajma- washed then soaked overnight
3 Large Tomatoes - grated
2 Large Onions - grated
¼ Teaspoon Turmeric powder
1 Teaspoon Chilly powder
1 Teaspoon Ginger - Garlic paste
1/2 Teaspoon Garam masala powder
2 Tablespoons Coriander leaves - finely chopped
1-2 Green chilies - slit (optional)

Salt to taste
4 Tablespoon Oil

1 Tablespoon Desi Ghee

Method

Drain the Rajma beans, they have increased to about 2-3 times the original volume.

In a pressure cooker heat the oil, add the onion paste, ginger-garlic paste and saute till light brown. Add the tomato and chilly powder and fry till oil separates.

Add the Rajma and fry for 3 -4 minutes. Add water enough to cook the Rajma, close the cooker and cook on high flame for a whistle and reduce the flame and cook on slow flame for 10 minutes. Open the cooker when cooled, add salt, adjust the consistency of the gravy.

In a another pan heat ghee, add the slit green chilies saute for a minute, pour this over the Rajma curry.

Mango Kachumber

Ingredients

1 Cup Raw Mango - peeled, finely chopped
1 Large Onion - finely chopped
1 Green Chilly - finely chopped
Salt to taste
1 Tablespoon Coriander leaves - finely chopped

Method