Ingredients and Method:
1 medium size onion, finely chopped
1 tbsp tomato paste
1/4 cup tomato sauce
1 Star anise flower
2 tsp Shaan Keema Masala
1 can Rajma or Kidney beans
1 cup masoor dal, cooked
2 cloves of garlic, chopped
1 tsp ginger, chopped
2 tbsp heavy cream or Faje yogurt (Greek yogurt)
1 tsp Kasoori methi
Salt
Heat oil. Add garlic and ginger and sautee for a minute. Add the onions and sautee for about 5 minutes. Add the tomato paste and start mixing the paste with the onions. Add about 1 tbsp of water (the pan should sizzle). Keep stirring until the paste and onions form a thick mixture and the tomato paste leaves some oil. Now add the rajma beans and give it a stir. Add the masoor dal and give it a stir. Add the tomato sauce. Add the keema masala and stir well for about 2/3 mintues. Add 1/2 a cup of water. Reduce heat to low. Cover and let it cook on low heat for about 10 minutes. Add the heavy cream or the Faje yogurt. Add kasoori methi. Let cook for another 10 minutes on very low flame. Serve hot.
Note:
1.The rajma from the cans are already cooked so just keep and eye because you dont want to end up with a mush!!!
2. If you had sour cream or yogurt instead of Faje (which is not as tangy), skip the tomato sauce. Yogurts and sour creams are a bit tangy.
3. The dal will keep thickening up so add water as you go but only 1/4th cup at at time.
4. Thanks to a reader, who asked why I used the word DUM. I never got to write a little descript about this dal. They wanted to know what DUM meant - DUM is cooking on low flame letting all the spices and contents bring all their flavors out! Since the rajma i used is from a can - I cooked on DUM or low flame only for 20 minutes (See last step).
Never thought of adding Masoor Dal or Keema Masala. I use MDH's Rajma Masala - it's soooo good .. coz it has anardana and what not .. makes it really tangy. Will try adding masoor dal the next time! That should be interesting!
ReplyDeleteGa- that is hilarious. I had anardana powder in the recipe but I took it off. :) Either masala powder works!
ReplyDeletehmm.. have to try this keema masala u suggest. I LOVE rajma and chole but don't get to make it as often these days.. bcoz I am trying not to buy cans and always forget to soak the hard beans a day before cooking. :( Looks like I need to go back to cans :P and here's my TIP since I don't have my own food blog! if you like thick gravy on ur rajma, crush a handful of boiled ones and add it to the onion-tomato paste!
ReplyDeleteAnonymous has left a new comment on your post "Dum Rajma Masoor":
ReplyDeleteWhat is the Dum part here? Or is the term used very loosely?
Dum has a special meaning in cooking you know
Dear anonymous - good catch - I never got around to writing the descript before the recipe for the "dum" part. See my note in the post.
ReplyDelete