Dal Rajma
A wholesome North Indian comfort dish combining creamy dal with rich rajma, simmered in a flavorful masala base.
Prep Time
8 hours (soaking)
Cook Time
40 mins
Servings
4 people
Difficulty
Medium
Ingredients
For the Dal
For the Tempering
For Finishing
Instructions
Cook the Rajma
20 minsPressure cook the soaked rajma with water and a little salt until soft and fully cooked.
Cook the Dal
12 minsWash the dal well and pressure cook it with turmeric and water until soft and slightly mushy.
Prepare the Masala Base
10 minsHeat oil or ghee in a pan. Add cumin seeds, then onions, and cook until golden. Add ginger-garlic paste and green chilies, then sauté briefly.
Add Tomatoes and Spices
8 minsAdd tomatoes, red chili powder, coriander powder, and salt. Cook until the masala thickens and oil begins to separate.
Combine Dal and Rajma
5 minsAdd the cooked dal and rajma to the masala. Mix well and adjust the consistency with a little water if needed.
Simmer and Finish
10 minsLet the curry simmer so the flavors blend. Finish with garam masala, butter if using, and fresh coriander. Serve hot with rice or roti.
Chef's Tips
- Soak rajma overnight for even cooking and better texture.
- Slightly mash some beans for a creamier consistency.
- Simmering for a few extra minutes improves the flavor greatly.
- A small ghee tadka at the end makes it richer and more aromatic.
The Story Behind Dal Rajma
Dal Rajma is a comforting home-style dish that combines the earthy creaminess of lentils with the satisfying bite of kidney beans. It is especially loved in North Indian kitchens where simple pantry staples are transformed into deeply flavorful everyday meals.