Whole Unhulled Urad and Rajma Dal | Urad Lentils and Kidney Beans Dal

It has been a while since I posted an Urad recipe. Urad is one of my favourite lentils, comforting and nourishing, and used a lot in the Punjab region. It is easy to cook with, especially if you know and respect its properties.

This dish is a cousin of Dal Makhani, using yoghurt instead of butter and cream, and whole urad rather than split urad dal.

And what a stunner! This is a slow cooked dish – taking around 5 hours – but they are effortless hours. No need to do more than the odd stir or two.

Are you looking for Urad recipes? You might like to try Buttery Urad Dal with Tomatoes, Urad Dal with Onions Four Ways, Urad and Red Rice Kitchari, Urad Dal Garlic Rice, and Urad Tamatar Dal.

We also have Rajma (kidney bean) recipes – try Rajma Sundal, Feijoada, and Capsicums Stuffed with Kidney Beans and Feta.

Or perhaps you are looking for Dal Makhani style dishes. Try our very popular Dal Makhani Restaurant Style, Indian Bazaar Dal Makhani, and Amritsari Dal.

Punjabi recipes are always packed with flavour. Try Baingan ka Bharta, Quince Aachar, and Tomato Bharta.

Alternatively, explore all of our Dal Makhani and similar recipes. Or browse Punjabi recipes. We have a range of different Urad recipes and Rajma (Kidney Bean) recipes. You might also like to check out the Madhur Jaffrey recipes that we love. Oh and our Dal recipes are here. All of our Indian recipes are here. Or take some time to browse our Mid Autumn dishes.

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Rajma Sundal | Kidney Bean Sundal

Deep dark red with flashes of green, the joy of rajma sundal \ red kidney bean sundal.

Kidney beans (rajma) are perfect for a sundal. While you can add chopped green coriander to most sundals, the colour of the rajma really welcomes that hit of greenness, alleviating the dark sombre notes of the beans.

Sundals are very easy to make once your base ingredient – usually a lentil or pulse – is cooked. They are often called “salads”, and in an Indian context, that is true as they are much lighter dishes than many curries. But in a Western context they are better described as lentils and pulses quickly stirfried with spices – black mustard seeds, asafoetida, ginger, red and green chillies. I love these dishes.

You might also like to try Urad Dal Sundal, Channa (Chickpea) Sundal, Sprouted Green Gram Sundal, and White Peas Sundal. Or you can make a sundal with Coconut, White Peas and Greeen Mango or some mung bean sprouts, equally as delicious.

Equally delicious is Lentil Salad with Pomegranate Molasses.

Explore all of the Sundal Recipes, they are all quick and gorgeous. All of our Indian recipes are here, and our Indian Essentials are here.  Or browse our Early Spring recipes.

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Whole Unhulled Urad and Rajma | A Slow Dish with Urad and Kidney Beans

Urad is one of my favourite lentils, comforting and nourishing, but you do have to know and respect its properties.

I would not have known it when I first made this recipe, but it is a sister of Dal Makhani. It uses yoghurt instead of butter and cream and whole urad rather than split. I reckon it might be a good slow cooker dish. It isn’t a traditional Dal Makhani, and diverts somewhat from the traditional recipes, but it is delicious and is very very easy. I first made it to use up the Urad Dal in the pantry. And what a surprise it was! This is a slow cooked dish – taking around 5 hours – but they are effortless hours. No need to do more than the odd stir or two.

Feel free to browse other recipes from our Retro Recipes series. You might also liked our Madhur Jaffrey recipes. There are a number of Dal Makhani recipes also.

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Indian Essentials: Three Recipes for Dal Makhani

I have three favourite Dal Makhani Recipes, each a little different from the other, all wonderful! Enjoy!

I have three favourite Dal Makhani Recipes. Enjoy them, they are all tremendous, just a little different from each other.

Feel free to browse other recipes from our Retro Recipes series. You might also liked our Indian recipes here , and some Dal recipes.

You might also like to read:

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Dal Makhani | Restaurant Style | Recipe from the Oberoi Hotel

Makhani is the Punjabi word for “buttery”, and this sure lives up to its name of Buttery Lentils!

One thing always guaranteed to melt the heart of everyone at your table is Dal Makhani. Boy is it good! This is one of several versions of Dal Makhani in our recipe collection. Another favourite is Nilgiri Dal Makhani – I hope that you try it too.

Makhani is the Punjabi word for “buttery”, and this sure lives up to its name of Buttery Lentils! I had this in India at the Oberoi hotel in Bangalore and it was so very very good. Along with their dosa, it was one of my first great discoveries when I began travelling to India.

Asking the Chef for the recipe, he kindly typed it out for me. It caused much hilarity in the kitchens – I am not sure whether that was because I asked for the recipe or their difficulty in translating it into English and/or into servings for 6 people when they are used to cooking for 600.

Are you looking for Dal Makhani recipes? Why not try some others too. We recommend Nilgiri Dal Makhani, Indian Bazaar Dal Makhani and Ma di Dal (Kali Dal). You might be interested in reading Why Mah di Dal is not Dal Makhani.

Or perhaps you are looking for Punjabi recipes. Try Chana Masala, Quince Pickle, Potato and Eggplant Curry, and Baingan Bharta.

You might also browse all of our collection of Dal Makhani and similar recipes.  Our Punjabi recipes are here and our Indian recipes are here. Or find some inspiration in our Mid Winter recipes.

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