Whole Masoor Dal – Pressure Cooked

Whole Masoor or Sabut Masoor are these mighty nutritional members of the legume family, typically dark brown on the outside and salmon-pink on the inside. They cook super fast, even without a pressure cooker and are a powerhouse of proteins, dietary fibre, iron, zinc, vitamins, minerals and are super low on calories. These wholesome food staple are quite versatile when it comes to cooking…soups, salads, stews, lentil bowls or simply a delicious dal that I’ve cooked here.

Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 4-5

Ingredients:
1 cup black masoor or sabut masoor, washed thoroughly. Soak it in water for about 15 minutes.
2 medium size onions, finely chopped
2 medium onions, sliced, for tadka
4 green chilies, slit, for tadka
2 medium size tomatoes, finely chopped (or pureed)
1 tbsp ginger-garlic paste
2 tsps Kashmiri chili powder
1/2 tsp turmeric powder
2 tsps corriander powder
1 tsp garam masala powder
1/2 tsp asafoetida
2 tsp cumin seeds for dal and 1 tsp for tadka
3 cloves
3 green cardamoms
1 black cardamom
1 bay leaf
1 medium cinnamon stick
5 cups of water
Oil for frying
2 tbsp ghee for tadka
Salt as per taste

Method:
1. Heat oil in a pressure cooker and add asafoetida, cumin seeds and fry for a bit.
2. Add all the whole spices – cloves, cinnamon, green and black cardamom and bay leaf. Fry for few seconds till aromatic.
3. Tumble in the onions and fry till translucent and golden brown.
4. Add the ginger-garlic paste and saute for a minute till the raw smell goes away.
5. Now add the spice powders – chili, turmeric, cumin and garam masala and fry on low for one minute.
6. Add the pureed tomatoes and saute on medium till the oil starts leaving from sides.
7. Now add the soaked masoor, water and salt. Stir and pressure cook on medium for about 15 minutes after the first whistle.
8. Open the lid and add more water if you feel the consistency is too thick. Boil for few minutes.
9. In a separate pan, heat ghee and add a tsp of cumin seeds and sliced onions. Fry till the onions are dark brown and crisp. Be careful not to burn.
10. Now add the slit green chilies and fry for few seconds.
11. Lastly, add this tadka to the cooked lentils and mix well.
12. Garnish with chopped coriander. Mix and leave the lid on for about 5 minutes so all the flavours are thoroughly absorbed. Serve hot with steamed rice or parathas

Rajma Masala

Rajma or Red Kidney Beans are a staple in almost every North Indian household. Rajma Chawal – Rajma served with Steamed Rice, is a legend in Punjab.
About their health benefits, I can go on and on…
High fiber aids weight loss. They are loaded with proteins, powerhouse of energy and stuffed with antioxidants that increase immunity. They maintain the blood sugar levels, thus preventing diabetes. They also maintain the blood pressure, leading to a healthy heart. Anti-aging, excellent for glowing skin and lustrous hair. Need I say more…

Move over the restaurants that lure you with a good-looking dish and then dig a big hole in your pockets. And all that with really small portions that make you think whether to eat it or just look at it. After Version 1, 2, 3… I’ve finally nailed it with Version Lipsmaking, that’ll beat these hole-diggers hands down.
rajma-masalaSoaking time: Overnight or minimum 10 hours
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients:
200 grams Rajma (you can also use the canned beans)
3 tbsp butter (I’m very generous with butter)
1 tbsp oil
3 medium or 2 large onions, finely chopped
2 medium size tomatoes, pureed
11/2 tbsp ginger+garlic+green chili paste
1 cinnamon stick
1 bay leaf
2 tsp cumin seeds
2 tsp Kashmiri / red chili powder
1/2 tsp turmeric powder
2 tsp corriander powder
1 tsp cumin powder
1 tsp garam masala powder
1 tsp kasuri methi (dried fenugreek leaves) – optional
2 tbsp fresh cream
1/2 to 1 cup water…as per your desired thickness of the gravy
Salt as per taste
2 tsp lemon juice
Chopped coriander for garnishing

Method:
Soaking and Cooking Rajma:
1. Wash the beans and soak them in enough water overnight or for at least 10 hours. This softens the beans and expedites the cooking process.
2. Discard the liquid and wash the soaked beans under cold water.
3. Pressure cook the beans till done. They should be really soft… melt-in-mouth kind of soft.
4. If boiling, remember Rajma is a really stubborn bean. It’ll consume whole lot of time and fuel. So pressure cooking is advisable.
5. Save the cooking liquor – the liquid that’s left after cooking the beans.
6. Mash 2 tbsps of the cooked beans. They thicken the gravy.

Rajma Masala:
1. Heat oil, then add butter in a kadhai or a non-stick heavy bottomed pan.
2. Add cumin seeds and let them splutter.
3. Add the cinnamon and bay leaf. Fry for few seconds till aromatic and the oil is flavored.
4. Toss in the onions and fry till translucent and golden brown. Be careful not to burn.
5. Add the ginger+garlic+chili paste and saute for a minute. The raw smell should go away.
6. Add the spice powders – turmeric, coriander, cumin, red chili, garam masala and saute for a minute.
7. Add the tomato puree and fry till the oil starts leaving from sides.
8. Tumble in the beans, add the cooking liquor, mashed beans, sprinkle salt and give it a good stir. Add more water if needed.
9. Let it simmer without lid, on low for around 10 minutes.
10. After the gravy has attained the desired consistency, sprinkle the kasuri methi, add the fresh cream and lime juice.
11. Let it cook on low for another one last minute.
12. Garnish with coriander and serve hot with Steamed Rice, Jeera (Cumin) Rice, Roti or Naan slathered with butter.

P.S. : *There are two varieties of Rajma available in the market – Red and pinkish one. Cooking time varies for both. I prefer the red ones.
*If undercooked, the beans aren’t as flavorful as they should be. Also, under-cooked Rajma isn’t good for your stomach. So ensure it’s cooked thoroughly.
*If using canned beans, discard the liquid and take just the beans after giving them a quick run under cold water.