Rajma Dal | Easy Rajma Recipes

Rajma Dal
A flavourful robust lentil preparation!
I learned this recipe from my friend. She said that this dal would taste great. I repeatedly asked her if she was talking about rajma chawal or rajma masala. She convinced me that this is not like any of them. I got the recipe from her and instantly knew that this one is completely different from rajma masala or rajma chawal. She was absolutely right. My family liked the Rajma Dal so much. 
Preparation Time. 10 minutes
Cook Time. 20 minutes
Recipe Cuisine. Indian
Recipe Category. Main Course
Serves. 3


Boiled rajma – 1 cup
Tomato (chopped) – 1 cup
Onion (chopped) – 1 cup
Fennel seeds (sombu) – 1 teaspoon
Ginger garlic paste – 1 tablespoon
Slit green chillies – 2 nos.
Garlic – 4 cloves
Garam masala powder – 2 teaspoons
Turmeric powder – 1/2 teaspoon
Cashew nuts – 12 nos.
Curry leaves – 6 To 8 nos.
Salt – as desired
Oil – as desired


1. Soak the rajma dal overnight. Cook it in pressure cooker for 3 whistles. Retain the water.

Rajma Dal

2. Grind the cashew nuts, ginger garlic paste, and onions.

3. In a pan, heat oil. Add garlic along with its skin, fennel seeds, curry leaves, and onion in an order. Fry until onion becomes golden brown. Now, add tomato and fry for 3-4 minutes.
4. Now add turmeric powder and green chillies, and fry well until tomatoes become mushy.

5. Then, add the ground paste and little water. Boil until the oil seperates well. Add garam masala powder and salt.

6. Finally, add the boiled rajma along with the retained water.

Now, the Rajma Dal is ready!

Serve: Chappathi, Rotis, Dosa, Idly, and Hot Rice.

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