Serves 4

100g rajma daal 50g butter
50g black gram 1/2 tsp ginger-garlic paste
50g Bengal gram 2 green chillies, chopped
100g tomatoes, chopped 1/2 tsp chilli powder
1/2 tsp coriander powder 1/4 tsp turmeric
5g garam masala 50g oil
50g onions, chopped Salt to taste


  1. Soak the rajma dal, chana dal and black gram in water for 5-6 hours. Pressure cook for 30 minutes, or if you do not have one, cook for an hour or so until done Heat oil in a pan, fry the onions and ginger-garlic paste for few minutes. Add coriander powder, chilli powder, turmeric and fry for another 2-3 minutes. To this, add tomatoes and cook until they are mushy.
  2. When a thick gravy forms, add boiled dals and cook with salt and water if required for 10-15 minutes. Add garam masala and stir well.
  3. Remove from heat, garnish with chopped coriander & lime.
  4. Serve with rice or chapattis.
Nutrient Composition Per Serving
Energy (Kcal) 392 Carotene (μg) 221
Protein (g) 11.77 Vitamin C (mg) 1.5
Carbohydrate (g) 32.44 Mg (mg) 87.3
Fat (g) 23.9 Na (mg) 17.85
Fibre (g) 1.91 K (mg) 242.4
Minerals (g) 2.05 Mn (mg) 0.77
Calcium (mg) 109.9 Zn (mg) 1.91
Phosphorus (mg) 205.3 Cr (mg) 0.02
Iron (mg) 2.76