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Preparation Time : 60 minutes
Serves : 4
Ingredients : |
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Black gram dal (whole udad) – 1 cup
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Chana (gram) dal – 2 tbsp
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Red kidney beans (Rajmah) – 2 tbsp
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Ghee – 1 tbsp
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Water – 5 cups
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Salt to taste
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Cloves – 6 to 8 nos.
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Cream – ½ cup (optional)
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Ginger – 1 inch piece
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Garlic – 5 flakes
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Tomatoes (medium) – 5 nos.
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Green chili – 3 to 4 nos.
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Cinnamon – 1 inch piece stick
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Butter – 2 tbsp
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Coriander leaves – a few sprigs
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Method : |
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Soak the dal for 2 – 3 hours.
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Chop the tomatoes, garlic, ginger and coriander
leaves finely.
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Slit the chili.
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Pressure cook the dal and rajma with salt and
garlic for 3 – 4 whistles.
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Once cooked, let it simmer on a low flame for
30 minutes or till thick and creamy.
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In a pan heat the ghee.
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Add chopped ginger, chili, cinnamon, cloves and
tomatoes.
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Cook on medium flame till the ghee separates.
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Add it to the dal.
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Add butter and serve hot.
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Add ½ cup cream just before serving.
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Serve hot with naan, paratha or jeera rice.
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