Step 1: Prepare Garlic, Ginger, and Potatoes

Peel the garlic cloves and ginger. Peel the potatoes and cut them into small chunks. Place the chopped potatoes in cold water to prevent browning.

Step 2: Chop Onions and Blend Aromatics

Finely chop the onions. Blend the peeled garlic, ginger, and green chilies into a fine paste.

Step 3: Heat Oil and Temper Whole Spices

Place a pot on the stove and turn on the heat. Add 2-3 tablespoons of cooking oil. Once the oil is hot, add the whole spices (2 bay leaves, 3 black cardamom, 2 cloves, 3 green cardamom) and 1 tablespoon of cumin seeds. Let them crackle for a few seconds.

Step 4: Sauté Onions

Add the finely chopped onions to the pot. Sauté for 5-6 minutes until they soften and turn translucent.

Step 5: Add Salt and Aromatics

Add 1 tablespoon of salt and the blended ginger, garlic, and chili paste to the onions. Mix well and cook for a few minutes.

Step 6: Incorporate Ground Spices

Add 1 teaspoon of hing (asafoetida) and 1 teaspoon of turmeric powder. Mix thoroughly with the onion and aromatic mixture.

Step 7: Add Tomatoes and Cook

Pour in the 200 grams of blended chopped tomatoes. Stir and cook until the oil begins to separate from the mixture, indicating the tomatoes are well cooked.

Step 8: Combine with Kidney Beans and Potatoes

Add the 800 grams of kidney beans (Rajma) and the chopped potatoes to the pot. Stir to combine all ingredients. Add approximately 1 cup of water.

Step 9: Simmer the Dal

Cover the pot with a lid and let it cook for 5-6 minutes. After 5-6 minutes, add another 1 cup of water to achieve the desired consistency. Stir well. Cover again and simmer for 20-25 minutes, or until the potatoes are tender and the dal is fully cooked. Stir occasionally to prevent sticking.

Step 10: Finish with Herbs and Spices

Once the dal is ready, turn off the gas. Crush 1 tablespoon of Kasuri Methi (dried fenugreek leaves) between your palms and add it to the dal. Add 1 tablespoon of homemade garam masala. Stir to combine. Garnish with fresh chopped coriander.

Step 11: Serve Rajma Dal

Plate the Rajma Dal and serve hot with roti, rice, naan, or paratha.

• To easily peel garlic, microwave it for a couple of seconds.

• Ginger can also be peeled with a spoon.

• Soak chopped potatoes in cold water to prevent discoloration.

• Potatoes are optional and can be omitted.

• Use dried kidney beans soaked overnight instead of canned ones.

• Serve with rice, naan, or paratha instead of roti.