Ingredients:
- 1 cup - Black Lentils (kaali sabut daal)
- 1/2 cup - Kidney beans (rajma)
- 3 tsp ginger+ garlic + green chillies paste (garlic more than ginger)
- 2 large tomatoes
- 2-3 onions
- 1 pinch of asafoetida(heeng)
- 2 teaspoons of turmeric powder (haldi)
- 1 tablespoon Coriander powder
- 1 teaspoon Garam Masala
- 2 tablespoon Rajmah Masala
- 1 teaspoon of cumin seeds (jeera)
- 4 table spoon of Ghee (vegetable oil can be used but I personally prefer ghee for it)
- 1 cup fresh cream or malai
- Butter for serving
Method:
- Soak the daals (lentils and kidney beans) for atleast 2 hours
- Wash it and pressure cook it along with salt and 1 tea spoon of ghee + 2 cups of water for 3 whistles. (water should not be less and daal should be properly covered)
- Meanwhile the daal is being pressure cooked, we'll make other preparations,
- Chop onion and make tomato puree (although chopped tomatoes will also do)
- Take a pan and put ghee in it.
- Crackle cumin seeds
- Add Onions, ginger+garlic+chilly paste
- Add asteofida
- fry till golden brown
- Add Tomatoes +tumeric powder
- stir fry for 2 mins and add coriander powder + garam masala + rajma masala and fry till tomatoes are done (i.e. starts leaving ghee) You can also add little bit of water if required.
- Now open the pressure cooker
- Mash it little bit with masher
- Add 1 cup water + 1 cup cream
- Add the onion and tomato masala to it
- Again pressure cook it for next 4 whistles on simmer heat only
- Garnish with corriander and a dallop of butter
- Serve it hot with chappatie's or rice
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