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Rajma Urad Dal Recipe

Rajma Urad Dal is a flavorful North Indian dish made by combining boiled kidney beans and black gram lentils. Sauté onions with ginger-garlic paste and spices, then mix in tomato puree. Combine with the cooked rajma and urad dal, simmer, and finish with garam masala. Serve hot with rice or roti for a nutritious meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course DAL
Cuisine Indian
Servings 4
Calories 300 kcal

Ingredients
  

Ingredients

  • 1 Cup Rajma (Kidney Beans) soaked overnight
  • ½ Cup Urad Dal (Black Gram) soaked overnight
  • 1 Onions large, finely chopped
  • 2 Tomatoes medium, chopped
  • 1 tablespoon Ginger-Garlic Paste
  • 2 Green Chilies slit
  • 1 teaspoon Cumin Seeds
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Cumin Powder
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon Red Chili Powder (adjust to taste)
  • 2 tablespoon Oil
  • Salt to taste
  • 4 Cup Water (or as needed)
  • Fresh Coriander Leaves for garnish

Instructions
 

1. Soak Soak the Beans and Lentils

  • Start by soaking the kidney beans and urad dal in enough water overnight. This step is crucial because it softens the beans and reduces cooking time. If you forget to soak them overnight, you can do a quick soak by boiling them in water for an hour.

2. Cook the Beans

  • Once soaked, drain and rinse the beans and lentils. Then, place them in a pressure cooker or a pot with enough water to cover them.
  • If using a pressure cooker, cook for about 20-25 minutes on high pressure. For stovetop cooking, let them simmer for about 30-40 minutes, or until they are soft but not mushy.

3. Prepare the Masala

  • In a separate pan, heat 2 tablespoons of oil over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle.
  • Next, add the finely chopped onion and sauté until it turns golden brown. This caramelization adds a depth of flavor to your dish.
  • Then, add the ginger-garlic paste and slit green chilies. Cook until the raw smell disappears.
  • After that, add the pureed tomatoes and let it cook until the oil separates from the mixture, indicating that the masala is ready.

4. Combine and Cook

  • Once your masala is ready, add the cooked kidney beans and urad dal, along with a little bit of the cooking liquid. Stir everything together and then add turmeric, red chili powder, coriander powder, and salt to taste
  • Let the mixture simmer for about 15-20 minutes. This allows the beans to absorb the spices and creates a rich, flavorful gravy. Stir occasionally and add water if you prefer a thinner consistency.

Notes

Regional Variations and Twists

    1. North Indian Variations: Across different regions of North India, Rajma Urad Dal is prepared with unique twists. For instance, some people add paneer (Indian cheese) or methi (fenugreek) leaves, which not only enhance the flavor but also bring a delightful freshness. 
    2. Kashmiri Twist: In contrast, in Kashmir, they elevate the dish by adding dried ginger and saffron. Consequently, this gives the Rajma Urad Dal a rich, aromatic flavor that makes it truly special and unforgettable. 
    3. Fusion Fun: If you're feeling adventurous, why not try a fusion version? For example, you can make Rajma Urad Dal Tacos, Wraps, or even stuff it inside a paratha, thus creating a delicious and fun twist on a classic dish. 

      Tips for Perfect Texture

    • Firstly, always soak your Rajma (kidney beans) and Urad Dal (black gram lentils) for at least 6-8 hours or overnight. This way, they cook faster and become soft. 
    • Secondly, cook the beans and lentils on a medium heat, stirring occasionally. In effect, this prevents them from sticking to the bottom and ensures even cooking. 
    • Moreover, if you want a creamy texture, you can mash some of the beans and lentils towards the end. This will give your dish a thick and smooth consistency! 
    • Lastly, let it simmer for a while after adding the spices. As a result, the flavors meld together, and you’ll get the perfect texture! 

Nutrition

Nutrition Facts
Rajma Urad Dal Recipe
Amount per Serving
Calories
300
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Sodium
 
300
mg
13
%
Potassium
 
800
mg
23
%
Carbohydrates
 
50
g
17
%
Fiber
 
12
g
50
%
Sugar
 
4
g
4
%
Protein
 
15
g
30
%
Vitamin A
 
700
IU
14
%
Vitamin B1
 
0.2
mg
13
%
Vitamin B2
 
0.1
mg
6
%
Vitamin B3
 
4
mg
20
%
Vitamin B5
 
0.5
mg
5
%
Vitamin B6
 
0.3
mg
15
%
Vitamin C
 
12
mg
15
%
Vitamin E
 
0.5
mg
3
%
Vitamin K
 
10
µg
10
%
Calcium
 
40
mg
4
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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