Rajma Urad Dal Rasedar – Red Kidney Beans and Black Gram Lentils In A Creamy Gravy (GF)
Beans and lentils are something you’ll always find in my kitchen, which isn’t surprising because they provide the major part of protein in the Indian vegetarian diet. Each part of India has its own favourite/ more used varieties of beans and lentils and very own way of cooking them, whether savoury
Servings
6serving
Servings
6serving
Ingredients
Instructions
  1. Soak the rajma (red kidney beans) in water overnight, or for about 8 hours at least) and the sabut urad (black gram lentils) for about 4 hours. Wash them and cook them together till quite soft (I do this in the pressure cooker). Mash the bean-lentil mixture so that it becomes a bit mushy. Keep aside.
  2. Grind the onion and the tomato into a smooth paste. Keep aside.
  3. In a pan, heat the oil/ ghee. Add the bay leaves, ginger and garlic and sautxe9 for about a minute. Add the onion-tomato paste and sautxe9, over medium heat, till the raw smell of the onion disappears. Since there is less oil being used in this recipe, you might find the paste drying up. If this happens, add 2 or 3 tbsps of water and continue cooking.
  4. Add all the spice powders, and sautxe9 for about a minute. Now add the mashed bean-lentil mixture and the salt and bring to a boil, stirring frequently. If the rasedar is on the thicker side, thin it down a bit by adding about 1/4 to 1/2 cup water.
  5. Allow the rasedar to simmer for about 8 to 10 minutes. Add the cream/ milk and mix well. Take the pan off the heat.
  6. Garnish with the chopped coriander and top with fresh butter or cream, if desired. Serve warm with chappathis, parathas or rice.
Recipe Notes

This rasedar is my entry to Susan’s My Legume Love Affair whose 13th helping is being hosted by Harini.