It is a hearty and traditional Panjabi dish from the fertile land of Panjab, made with whole black lentils and kidney beans slow-cooked with butter, cream and aromatic spices. This dish is perfect for the UK weather as it is warm, filling and full of flavour. It is usually served with naan, roti or steamed rice along with salad or yoghurt.
*****INGREDIENTS*****
- 1 cup whole black lentils (urad dal)
¼ cup kidney beans (rajma)
1 medium onion (finely chopped)
2 medium tomatoes (pureed)
1 green chilli (slit)
1 tbsp ginger-garlic paste
2 tbsp butter
1 tbsp oil
1 bay leaf
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
½ tsp garam masala
2 tbsp fresh cream
Salt to taste
3 cups water
For Garnish
- Fresh coriander leaves
- A swirl of cream
*****INSTRUCTIONS*****
First wash and soak the urad dal and rajma overnight or for at least 6–8 hours.
Drain and add them to a pressure cooker with water and a little salt. Cook for about 15–20 minutes until soft.
Heat butter and oil in a pan. Add cumin seeds and bay leaf, letting them release aroma.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and green chilli. Cook for 1 minute.
Add tomato puree and cook until the mixture thickens and oil separates.
Add turmeric powder, red chilli powder, coriander powder and salt. Mix well.
Add the cooked dal and rajma along with some cooking water. Stir well.
Simmer on low heat for 20–25 minutes, stirring occasionally to get a creamy texture.
Add fresh cream and garam masala. Mix gently and cook for another 5 minutes.
Turn off the heat and let it rest.
Garnish with fresh coriander leaves and cream.
Serve hot with naan, roti or rice for a rich and authentic Panjabi meal from Panjab.
