Urad Dal & Rajma Recipe – Authentic Indian Black Lentil Dal

Last Updated on 2 months by Neha Deshmukh

Urad Dal & Rajma Recipe – Authentic Indian Black Lentil Dal

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? This Urad Dal & Rajma recipe is a personal favorite – a hug in a bowl, really! It’s a dish my grandmother used to make, and the aroma always takes me right back to her kitchen. It’s a little different from your everyday dal, thanks to the addition of rajma (red kidney beans), which adds a lovely texture and heartiness. It’s perfect for a cozy weeknight dinner or a festive gathering. Let’s get cooking!

Why You’ll Love This Recipe

This dal is a beautiful blend of flavors and textures. The creamy urad dal pairs wonderfully with the slightly firm rajma. The tempered spices add a fragrant, smoky finish that’s simply irresistible. Plus, it’s packed with protein and fiber, making it a satisfying and nourishing meal.

Ingredients

Here’s what you’ll need to make this delicious Urad Dal & Rajma:

• ½ cup whole urad dal (black lentils) – about 175g
• 4 tbsp rajma (red kidney beans) – about 60g
• 1 onion
• 1 tomato
• 2-3 garlic cloves
• 1 tbsp ginger-garlic paste
• ½ tsp cumin seeds
• 1 tsp garam masala
• ½ tsp red chili powder
• 2 dried red chilies
• 2 tbsp milk – about 30ml
• 1 tbsp butter – about 14g
• 1 tbsp oil – about 15ml
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Urad Dal (Black Lentils): Types & Soaking Tips

There are two main types of urad dal: whole and split. We’re using whole urad dal here, which gives a creamier texture. Soaking is key! Soak the urad dal for at least 4-6 hours, or even overnight. This helps it cook evenly and become beautifully soft. I usually soak mine overnight for the best results.

Rajma (Red Kidney Beans): Regional Variations & Quality

Rajma is a staple in North Indian cuisine. You’ll find different varieties, but any good quality red kidney bean will work well. Like the urad dal, soaking the rajma is important. Soak it alongside the dal for the same amount of time.

Spices: The Importance of Fresh Garam Masala & Red Chili Powder

Freshly ground garam masala makes a world of difference! If you can, grind your own. As for red chili powder, use a good quality one – Kashmiri chili powder is great for color and mild heat.

Oil & Butter: Choosing the Right Fats for Flavor

I like to use a combination of oil and butter for the tempering. The oil has a higher smoke point, while the butter adds a lovely richness. Ghee (clarified butter) is also a fantastic option if you have it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker over medium heat. Add the chopped onion and sauté until it turns translucent – about 5 minutes.
2. Add salt, red chili powder, and ginger-garlic paste. Fry for about a minute, until fragrant. Don’t let the garlic burn!
3. Now, add the chopped tomato and cook until it softens – another 3-4 minutes.
4. Add the soaked and drained urad dal and rajma to the cooker. Pour in enough water to cover the lentils by about 2 inches.
5. Close the pressure cooker and cook for 3-4 whistles. Let the pressure release naturally. This is important – don’t force it open!
6. Once the cooker has cooled down, open it and simmer the dal on low heat for about 10-15 minutes. This helps the flavors meld together.
7. Stir in the milk and let it blend into the mixture. This adds a lovely creaminess.
8. While the dal is simmering, prepare the tempering. Heat the butter and oil in a separate pan. Add the cumin seeds, chopped garlic, and torn dried red chilies. Sauté until the cumin seeds start to splutter and the garlic turns golden brown.
9. Pour the tempered spices into the dal. Add the garam masala and mix well. Adjust the salt to taste.
10. Serve hot with naan or rice!

Expert Tips

• Don’t skip the soaking step! It really does make a difference in the texture of the dal.
• If you’re using older lentils, you might need to add a little more cooking time.
• Taste as you go and adjust the spices to your liking.

Variations

• Vegan Adaptation: Simply skip the butter and use oil for both the dal and the tempering.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just ensure your garam masala doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the red chili powder for a milder flavor. Add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a finely chopped green chili for a fresh kick!
• Festival Adaptations (Makar Sankranti/Lohri): This dal is often served during Makar Sankranti and Lohri. You can add a dollop of white butter (makhan) on top for a traditional touch.

Serving Suggestions

This Urad Dal & Rajma is fantastic with:

• Naan bread
• Steamed rice (basmati is my go-to!)
• Raita (yogurt dip)
• A side of chopped onions and lemon wedges

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

What is the best way to soak urad dal and rajma for optimal texture?

Soak them in plenty of water for at least 4-6 hours, or overnight. This softens them and reduces cooking time.

Can I use a regular pot instead of a pressure cooker for this dal?

Yes, you can! But it will take much longer to cook – about 1.5 to 2 hours. Make sure to keep the pot covered and stir occasionally.

How can I adjust the consistency of the dal – make it thicker or thinner?

If you want a thicker dal, simmer it for longer, uncovered, to allow some of the liquid to evaporate. For a thinner dal, add a little more hot water.

What are some good accompaniments besides naan and rice?

Raita, a simple salad, or even a side of roasted vegetables would be lovely.

Can this dal be made ahead of time and frozen?

Absolutely! It freezes beautifully. Just let it cool completely before transferring it to a freezer-safe container.