URAD SABUT AUR RAJMA

I think no Cuisine uses "lentils / daals" the way Indian cuisine does. The recipes are endless, the spices used is exhaustive & the results are always excellent. Some like their thick n creamy, there are others who like the watery consistency, n still others who prefer it mid-way i.e., not thick but a bit watery.

I prefer mine thick. Perfect to scoop up in a morsel of chappati, or mush it up with rice, or better - eat as it is.

I love black daals better than yellow ones too. I guess these are also personal preferences. Coz my husband likes yellow rather than black - so I keep it fair, n make both equally.

This particular combo is a favourite of mine. This version that I am giving you is the simpler one. The same combo is used to make the famous Daal Makhani, which I shall make some other day & post the recipe separately. This is a simpler & less caloried version, but the taste is great in its own way.






Ing -
1 katori - urad sabut (black one with skin on)
1/4 katori - rajma
1 inch pc of ginger
5/6 flakes of garlic
3/4 flakes of garlic (separate)
a pinch of hing
1/2 tspn - turmeric / haldi
3/4 - green chillies
1 jumbo onion or two medium ones
a pinch of sugar
salt as per taste
1 tspn - garam masala
1 tspn - jeera / cumin seeds
Either juice of 1 lime or 1 tspn of amchur powder

Method

Soak the daals overnight.
Take a pressure cooker, add 1 tspn of oil in it.
Grate the ginger & the garlic (or make a paste of both) & fry the same in that oil.
Add salt, & the lentils & cook for about 20 mins.
In a kadai - heat some ghee (for the real taste) or add half-half ghee-oil, or if you are way too concious just add any oil of your preference.
When hot, add the jeera till it sputters. Chop the garli flakes kept seaparately & fry till just about brown.
Add the hing.
Add the garam masala & stir well.
Separately add the lime juice or amchur into the daal & mix well. Test the salt & add if more required.
Now add half the tempering into the daal & mix well.
The rest of the half use for garnish

I served this hot plain rice & some gaajar-shalgam pickle & aloo paappad for a fulfilling lunch