Punjabi rajmah

My mother used to prepare most yummiest rajmah.  I like her curry/gravy/any dal preparation which she smartly accompanies with roti.  This punjabi rajmah is dedicated to my dear mother.

Ingredients required

To temper

• 4 tsp butter
• 1 bayleaf, crushed
• 2-3 cloves
• 2 tsp crushed black cardamon

Spice mix

• 1/2 tsp haldi/turmeric powder
• 1 tsp punjabi garam masala
• 1 tsp chilli powder
• 1tsp dhanya powder
• 1/2 tsp aamchur powder
• 1 tsp salt

Dal maharani

Dal maharani is an punjabi dal made with combo of black urad dal, chana dal, rajma cooked in creamy base in addition to normal spices.  Using punjabi garam masala can also be done, to enrich flavour.

Ingredients required

• 1 cup black urad dal
• 1/2 cup chana dal
• 1/2 cup rajma
• 4-5 tsp oil
• 1 tsp jeera
• 1/2 cup finely chopped onion
• 1 cup tomato puree
• 1 tsp ginger-garlic paste
• 1 tsp punjabi garam masala
• 1 tsp salt
• 11/2 tsp chilli powder
• 1 tsp dhanya powder
• 1/4 cup khoya/cream/milk
• 4 tsp of finely chopped coriander leaves, to garnish

For paste

• 2-3 cashews
• 1 tsp fennel seeds/sombu
• 2-inch piece of ginger
• 4 tsp finely chopped mint leaves
• 2-3 crushed green chillies

Method

Soak all daals, pressure cook them till done and keep aside.

Make paste using all above ingredients using mortar and pestle.

In a kadaai, heat oil , saute jeera and onions.

Add in crushed paste and cook

Add in tomato puree, followed by all the spices

After this gets cooked, add cooked dal along with water.  

Add in khoya/cream.  Check the seasoning and spice.  Cook for another 5-10 minutes on simmer flame and serve hot garnished with coriander leaves

It was very nice, yummy too!!

And i have an big kadaai full of dal maharani mixture.. anybody over there... Be my guest!!!

Rajma masala

Ingredients required

To be dry roast and powdered (rajma masala powder)

• 1 tsp whole dhanya
• 1/4 tsp dry ginger powder
• 1 tsp whole cumin
• 3-4 dry red chillies
• 1-inch piece of cinnamon
• 1/2 tsp amchoor powder/dry mango powder
• 1/2 tsp whole peppercorn
• 2-3 green cardamon
• 2 cloves
• 1/2 tsp each of nutmeg and mace powder
• 1/4 tsp pomegranate seeds

To temper

• 1 tsp whole jeera
• 6-7 tsp of oil
• 1 tsp finely chopped ginger
• 1/2 tsp finely chopped  green chilly

other

• 1/2 cup of chopped onions
• 1 cup tomato puree
• 1/2 tsp haldi/turmeric powder
• 1 tsp salt
• 1 tsp ginger-garlic paste
• 11/4 cup rajma, soaked overnight and pressure cooked till done
• Few coriander leaves, to garnish

Method

Heat oil and add ingredients for temper

Add in chopped onions and tomato puree

Add in powdered rajma masala, salt, turmeric, ginger-garlic paste.

Throw in cooked rajma and simmer the flame for ten minutes..  Serve hot with paratha/roti/rice