Rajma Chawal
Classic Rajma Chawal — creamy kidney beans in rich tomato masala with Zeliva Rajma Masala.
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Dal Makhani
Slow-cooked black lentils in a silky, buttery gravy — a Punjabi classic that gets better the longer it simmers.
Ingredients
- 1 cup Whole black lentils (urad dal) — soaked overnight
- 1/4 cup Kidney beans (rajma) — soaked overnight
- 2 Tomatoes — puréed
- 1 Onion — finely chopped
- 1 tbsp Ginger-garlic paste
- 2 tbsp Butter
- 1/4 cup Fresh cream
- 1 tsp Zeliva Chilli Powder
- 1/2 tsp Zeliva Coriander Powder
- 1 tsp Zeliva Garam Masala
- Salt to taste
- Water as needed
Cooking Method
Follow these four simple steps for the silkiest, restaurant-style paneer butter masala right in your kitchen.
1
Pressure Cook The Lentils
Drain the soaked urad dal and rajma. Pressure cook with 3 cups of water and 1 tsp salt for 6u20137 whistles, or until completely soft and mushy. Mash lightly with the back of a spoon. The lentils should be very soft.
2
Build The Masala Base
Heat butter in a deep pan. Sautu00e9 onions until deep golden. Add ginger-garlic paste and cook 2 minutes. Pour in tomato puru00e9e, Zeliva Chilli Powder, and Coriander Powder. Cook until oil separates and the masala turns deep red, about 10 minutes.
3
Combine & Simmer
Add the cooked lentils to the masala. Stir in Zeliva Garam Masala. Add water to adjust consistency. Simmer uncovered on low heat for 20u201330 minutes, stirring occasionally. The longer it simmers, the deeper the flavour.
4
Finish With Cream & Butter
Stir in fresh cream and remaining butter. Taste and adjust salt. Simmer for 5 more minutes. The dal should be thick, rich, and velvety. Garnish with a swirl of cream and serve with naan or steamed rice.
