The Punjaban in me truly loves the staples aka Rajma Chawal. The gujju husband refuses to give in and dislikes the same. What a shame *sigh*
However since he is not around for a week, I decided to make it for myself. My aunt’s recipe calls for tomato based gravy while my mothers calls for curd/buttermilk based. This is my version with the best of both the worlds.
Here is what you shall need [Serves 2]
1-1/2 Cup… Rajma Chitra [Kidney Beans] – Soak overight or for 8 hours
1/2 cup… Masoor dal [without skin]
a pinch of Hing
1 Tbsp… Oil
1/2 Tsp… Butter
1 Tsp… Red Chilli powder
1/2 Tsp… Turmeric powder
1 Tsp…Cumin Powder
1-1/2 Tbsp…Malai [clotted cream]
3-1/2 Cup… water
Blend to Puree:
2…Medium Size Tomatoes
1…Medium Size Onion
- Add the lentils to the cooker with the water and cook it for 3 whistles on high and then 2 on low. The rajma must be boiled but should still be holding shape.
- In a wok, add the oil and butter.
- Add cumin seeds/jeera and hing. Let it splutter.
- Add the puree and cook with lid on until it leaves oil on the top.
- Once done, add the turmeric and chilli powder.
- Add the lentils and let them simmer on medium heat with lid on.
- After 5-7 min of simmering, add the malai and cook on low heat for 5 min.
- Once it thickens, add the salt and adjust the taste.
- Serve with Jeera rice or steam rice.
P.S. Pics coming up soon.