Delhi street style Rajma is the most simplest Rajma we can think of. Unlike punjabi style rajma it is made with the onion and tomato gravy with least spices. Punjabi style Rajma is loaded with ghee, cream/malai, masala's etc. which gets heavy on stomach and difficult to assimilate. Where as Street style Rajma is every day food for almost around 6-7 lac people in Delhi which is easy to digest, light on stomach and yes keeping the spice/fats minimalistic makes it healthier too.
All you need for this simplest, creamiest and healthy Rajma is-
SERVINGS: 2
1 cup Rajma (Chitra Rajma aka Rose' Coco Beans or Pinto Beans)
Masala Potli (Masala Bag) -
1 Bay Leaf
1 Brown Cardamom (badi elaichi)
3-4 Cloves
7-8 Black Pepper corns
1 Stone Flower (Dagad Phool/ Pathhar Phool)
1" Cinnamon (Dalchini)
1 tsp Coriander seeds
1 tsp Cumin (optional)
For Masala (for curry)-
1 tbsp ghee/oil (either use desi ghee or mustard oil, as street vendors use sarso oil to make rajma)
1/4 tsp asafoetida
1 tsp cumin
3-4 dried red chilli
1 onion, grated
1 tbsp ginger-garlic paste, freshly grounded
4 medium sized tomatoes, boiled and pureed
1/4 tsp turmeric
2 tsp coriander-cumin powder
2 tsp or little more Kashimri/Degi Mirch powder
2 tsp Salt (or to taste)
1-2 tsp Garam Masala/ Rajma Masala
1 tsp Amchur
fresh coriander
Method-
1. Soak Rajma for 3-4 hours, you can soak overnight too.
2. Now add all the above mentioned whole spices in a muslin cloth. Pressure cook the Rajma along with the spice bag for at least 7-8 whistles on medium flame. Make sure Rajma is cooked to perfection. Remove the spice bag once cooked.
TIP-Incase, you get a sudden craving for Rajma then, soak Rajma in hot water for 20 mins. After 20 mins pressure cook the Rajma along with 1 tbsp of oil and a pinch of bi-carb
3. For Rajma curry, heat ghee or oil in kadai. Add cumin, asafoetida, dried whole red chilli and grated onion.
4. Saute' onion till golden in colour. Add ginger garlic paste and tomato puree.
5. Immediately add all the dry spice powder along with salt.
TIP- always add salt immediately after tomato
6. saute (bhuno) the masala for 5-6 mins on medium flame.
7. add boiled Rajma along with the rajma water. and boil on medium flame for 10 minutes.
8 Lastly, add garam masala or Rajma Masala, simmer for a minute and serve hot on steam/jeera rice.
9. you can garnish with chopped coriander and little ghee.
Queen of all Dals is Dal Makhani. (Dal-Lentils, Makhani-Butter) It is great preparation of Black Lentils and Red kidney beans tempered with garlic and tomato gravy and popped up with a generous amount of cream and butter. It tastes absolutely heavenly, it is rich and creamy and has a very subtle flavours. Traditionally it is simmered for hours. This is North Indian speciality is now on the menu of every restaurant across the globe. It is relished with crispy Garlic Naan or with a nice crisp as we call “Kadak” tandoori roti. And some people like me also have it with plain rice. When you go to the Dabha’s they serve you Dal Makhani, Naan of your choice and pyaaz laccha.
Though the list of ingredients to prepare this recipe is very short but what actually plays a vital role is the simmering process. The more you let it cook, the more it releases its aroma.
I have learned quite a few methods of preparing this dal. There are many ways of preparing it. Restaurant cooks it in a different style, the Dhaba preparation absolutely different. This recipe is a Dhaba style Dal Makhani which I actually learned from a Dhaba while I was on the way from Mumbai to my home town Indore.
I have 4 variations for this Dal. Sharing one of the recipes.
So take out your aprons and start preparing this legendary Dal-
INGREDIENTS-
1 cup whole Urad Dal
¼ cup Red Kidney Beans/ Rajma
1 Bay leaf
1” Cinnamon stick
1 Brown cardamom
2 Tbsp Butter
2 Tbsp Desi Ghee
1 Onion, chopped
2 Tomatoes
1 Tbsp Ginger Garlic Paste
1 Tbsp Cumin
11/2 Tsp Kashmiri Red Chili Powder
1 Tsp Garam Masala
¼ cup Cream
1 Tsp Salt
1 tsp Coriander powder
¼ Tsp Nutmeg Powder
1 Tbsp Kasuri Meethi
METHOD:
1.Soak Urad Dal and Rajma in water for 4 hours.
2.Meanwhile, boil tomatoes and make a puree. Now keep it aside.
3.After 4 hours add soaked lentils into pressure cooker.
4.Add cinnamon, bay leaf, Brown Cardamom and water. Add sufficient water and pressure cook till 6-7 whistles on medium flame.
5.On the other side heat butter ghee, add cumin and chopped onions. Sautee till onions are soft.
6.Add in ginger garlic paste. Mix it well.
7.Pour in the tomato puree. Mix it and cook till the gravy reduces.
8.Now add Kashmiri red chilli powder, kasuri meethi and coriander powder.
9.Add in the cooked Dal and Rajma to it.
10.Mix it well, add water as required and boil it on a medium flame.
11.Add salt, garam masala, nutmeg powder and cream to the dal.
12.Stir it and simmer it on a low flame for minimum 30 minutes.
13.Add water if required and stir in occasionally.
14.Remember the more you cook it, the more it releases its flavours.
15.I allow the dal to cook for at least an hour.
So the Dal is ready to serve any time. Add little more Makkhhan (Butter) to it. Some prefer giving one more Tadka (Tempering) to it.
It’s your wish.
Another serving tip is some garnish it with loads of coriander but it’s a big NO NO for this dish.
Enjoy this rich creamy delicious heavenly aromatic Dal Makhani with crispy garlic naan and some pyaaz laccha. This is how Dabha’s serve you.
Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward to some new innovative recipes. Thanks for reading. HAPPY COOKING! :)
