Urad Dal & Rajma Recipe – Creamy Indian Dal with Warming Spices

Last Updated on 2 months by Neha Deshmukh

Urad Dal & Rajma Recipe – Creamy Indian Dal with Warming Spices

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? This Urad Dal & Rajma recipe is a little different from your everyday dal – it’s incredibly creamy, packed with flavour, and has a beautiful warming spice blend. I first made this when I was craving something extra nourishing, and it quickly became a family favourite. It’s a bit more involved than some dals, but trust me, the result is so worth it!

Why You’ll Love This Recipe

This dal isn’t just delicious; it’s a hug in a bowl! Here’s why you’ll adore it:

• Creamy Texture: The combination of urad dal and rajma creates a luxuriously smooth and creamy texture.
• Warming Spices: Cinnamon, cloves, and garam masala add a beautiful warmth that’s perfect for cooler evenings.
• Nutrient-Rich: Urad dal and rajma are excellent sources of protein and fibre.
• Flavourful: The tempering and spice blend create a complex and satisfying flavour profile.

Ingredients

Here’s what you’ll need to make this delightful dal:

• 0.5 cup Black gram (Whole urad dal) – about 100g
• 3 tablespoons Rajma (Kidney beans) – about 45g
• 1 Red chilli powder – adjust to taste
• 2 Green chillies – adjust to taste
• 1.5 teaspoon Coriander powder – about 6g
• 0.125 teaspoon Turmeric powder – about 0.5g
• 1 teaspoon Garam masala powder – about 5g
• 1 Onion – medium sized
• 1 Tomato (large) – about 200g
• 0.25 cup Cream – about 60ml
• 1 tablespoon Butter – about 15g
• 1 teaspoon Ginger (finely chopped)
• 1 teaspoon Garlic (minced)
• 1 inch Cinnamon stick
• 2 Cloves
• 1 Bay leaf
• 1 teaspoon Cumin seeds – about 5g

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Urad Dal & Rajma Combination: This is the star! Urad dal provides the creaminess, while rajma adds a lovely earthy flavour and texture. Don’t skip either one.
• Asafoetida (Hing): I’ve included a pinch in the cooking process (not listed above, it’s a tiny amount!). It aids digestion and adds a unique savoury note. If you don’t have it, you can skip it, but it really does elevate the flavour.
• Tempering Spices: Feel free to adjust the tempering spices to your liking. Some families add a pinch of mustard seeds, while others prefer a bit more cinnamon.
• Tomatoes: Ripe, juicy tomatoes are best. If you’re using canned tomato puree, about 1 cup (240ml) will do nicely.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal and rajma together in plenty of water for at least 8 hours, or even overnight. This is crucial for a creamy texture.
2. Drain the soaked dal and rajma and transfer them to a pressure cooker. Add a tiny pinch of asafoetida (hing) and enough water to cover them by about 2 inches. Pressure cook for 5 whistles, then reduce the heat and simmer for another 10 minutes.
3. Once the pressure has released, carefully open the cooker and mash the cooked dal and rajma with a spoon or a potato masher. You don’t want it completely smooth – a little texture is nice!
4. Now for the flavour! Heat the butter in a pan over medium heat. Add the cinnamon stick, cloves, and bay leaf. Let them sizzle for about 30 seconds until fragrant. Then, add the cumin seeds and let them pop.
5. Add the chopped ginger, minced garlic, and green chillies to the pan. Sauté until golden brown and fragrant, about 2-3 minutes.
6. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
7. Add the tomato puree and cook until the oil starts to separate from the mixture, about 5-8 minutes.
8. Time for the spices! Add the red chilli powder, coriander powder, turmeric powder, garam masala powder, and salt. Cook for another minute, stirring constantly, until fragrant.
9. Add about 1 cup (240ml) of the reserved dal water to the pan and bring to a simmer.
10. Stir in the mashed dal mixture and cook on low heat for about 15-20 minutes, stirring occasionally.
11. Finally, stir in the cream and cook for another 5 minutes. Garnish with a few strips of ginger before serving.

Expert Tips

• Don’t skip the soaking! It really makes a difference in the texture.
• Adjust the spice level to your preference.
• Simmering is key. The longer it simmers, the more the flavours will meld together.

Variations

• My friend Priya loves adding a handful of spinach to the dal during the last 5 minutes of cooking for an extra boost of nutrients.
• For a smoky flavour, you can do a dhungar – place a small steel bowl with a burning piece of charcoal in the dal, drizzle a little ghee over the charcoal, and immediately cover the pot for 5-10 minutes.
• My grandmother always used to add a dollop of ghee instead of butter for a richer flavour.

Vegan Adaptation

No problem! Simply substitute the butter with a plant-based butter alternative and the cream with coconut cream or cashew cream.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment

• Mild: Reduce the red chilli powder to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of red chilli powder (as per the recipe).
• Hot: Add an extra ½ teaspoon of red chilli powder or use a hotter variety of green chillies.

Festival Adaptations

This dal is perfect for festive occasions like Diwali! Serve it with a side of jeera rice and a refreshing raita. It’s also a great addition to any potluck or gathering.

Serving Suggestions

This Urad Dal & Rajma is incredibly versatile. It pairs beautifully with:

• Rice: Steamed basmati rice is a classic choice.
• Roti: Warm, freshly made roti is perfect for soaking up all the delicious gravy.
• Naan: Fluffy naan bread is another great option.
• Accompaniments: Raita, salad, or a side of pickle.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can also freeze it for up to 2 months.

FAQs

• What is the best way to soak Urad Dal and Rajma for optimal texture? Soak them in plenty of water for at least 8 hours, or overnight. This ensures they cook evenly and become beautifully creamy.
• Can I use a different type of bean instead of Rajma? You can try using other kidney beans, but the flavour will be slightly different. Chana (chickpeas) are not a good substitute as they have a very different texture.
• What is Asafoetida (Hing) and why is it used in Indian cooking? Asafoetida is a pungent spice that adds a unique savoury flavour to Indian dishes. It also aids digestion and has medicinal properties.
• How can I adjust the consistency of the dal? If the dal is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
• Can this dal be made in an Instant Pot? Absolutely! Sauté the spices as directed, then add the cooked dal and rajma, water, and simmer for 5-10 minutes on low pressure.