Dal Makhni

Ingredients (Serves: 2)

• 1 cup: Whole black gram
• 2 tsp: Split Bengal gram
• 2 tsp: Kidney beans
• 1 cup: Tomato(puree)
• 1" piece: Ginger
• 4 Cloves: Garlic
• 2 : Whole dry red chillies (soaked for 15 minutes)
• 3 tsp: Ghee
• 2 tsp: Dhania (coriander) powder
• 1/2 tsp: Garam masala
• 1 tsp: Butter
• 1/4 cup: Fresh cream beaten well and mixed with 1/4 cup milk
• 1 tsp: Ghee
• 5 cups: Water
• Salt to taste

Method

1. Soak kidney beans, black gram and split Bengal gram together in a pressure cooker for six hours.
2. Grind ginger, garlic and dry red chillies together to a paste.
3. Drain out all water from the pulses and add six cups of fresh water.
4. Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle, reduce the flame and cook for about 45 minutes. Remove from fire.
5. Open the cooker and mash the contents.
6. Prepare tadka (tempering) with tomatoes, leftover ginger-garlic paste, garam masala and coriander powder. Add this to the dal.
7. Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionally with a ladle against the sides of the cooker.
8. Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot.

Rajma

Rajma is the all time favorite of the Delihites and Punjabi. Rajma is same as the Red Kidney beans known in United States. Red Kidney Beans or Rajma (Hindi) is not only tasty Indian recipe is a rich source of anti-oxidants and contains cholesterol-lowering fiber. It can be included in daily lunch or dinner at your dining table.

Ingredients (Serves: 4)

• 2 cup: Red Kidney Bean
• 1 large: Onion
• 1 inch: Ginger
• 3 medium size: Tomatoes
• 1 tsp: Garam masala
• A pinch: Turmeric
• 1/4 cup: Oil
• 3 quarts: Water
• 1 tsp: Salt
• Coriander leaves small bunch

Method

1. Wash beans and boil for 2 - 3 hours or 1/2 hour in pressure cooker.
2. In the meantime make masala of onions, garlic, ginger and tomato.
3. Add to the beans and cook again till most of the liquid dries up and the beans are soft and thoroughly cooked.
4. Garnish with coriander leaves and serve.