Indian Dal Recipe

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Punna’s Indian Dal Recipe

December 12, 2014 by: Kristin Vukovic India

punna’s rajma dal
Recipe type: vegetable
“One usually cooks it according to individual taste—that means you reduce the amount of spices, taking into consideration how much the person eating it can take."
  • 2 cups rajma dal (a.k.a. red kidney beans)
  • 4 tablespoons vegetable oil or ghee (clarified butter)
  • 3 red onions, around a three-inch radius (“I am mentioning this as I have seen enormous onions in the U.S.”)
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 tablespoon MDH brand rajma masala
  • 1 teaspoon turmeric
  • 2 tomatoes (diced)
  • handful of cilantro
  • salt to taste
  • 2 or 3 green chilies, cut in half (optional)
  • 1-2 pinches of red chili pepper (optional)
  1. Wash the rajma and soak overnight; ensure the water is at least two inches over the rajma. Put it all in a pressure cooker along with the turmeric and salt. Add water until the cooker is at least half full. Turn down the heat once the cooker builds up pressure (around 5-10 minutes). Allow it to cook for a total of 90 minutes. The rajma should be soft; if not, add hot water and cook some more.
This is what we call tadka:
  1. Pour the oil or ghee into a wok and heat on medium-high until it shimmers; add the onion and cook until lightly brown. Add ginger, garlic, red chili pepper, and green chilies; cook for around five minutes, stirring so it doesn’t get stuck to the pan. Add diced tomatoes and masala, then cover and let simmer until it becomes a soft mash. Add a wee bit of water in-between if you feel it is sticking to the bottom.
  2. Add the tadka to the rajma and let it cook for ten minutes. Grind a bit of the rajma with a spoon against the wok so that it thickens, but leave most of the beans intact. Add cilantro.


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