1/2 cup whole ural dal (black lentils), soaked overnight
4 tbsp rajma (red kidney beans), soaked overnight with the dal
1 onion, chopped fine
1 tomato, chopped fine
2-3 cloves of garlic, chopped
1 tbsp ginger-garlic paste
1/2 tsp cumin seeds (jeera)
1 tsp garam masala
1/2 tsp red chilly powder
2 dried red chillies
2 tbsp milk
1 tbsp butter
1 tbsp oil
salt
HOW TO PREPARE
1. Heat oil in a pressure cooker and saute onions till transparent. Add salt, chilly powder and the ginger-garlic pasted and fry for a minute.
2. Next, add the chopped tomatoes and cook for a few minutes so that the mixture combines well together. Add the lentils and beans, and enough water to just cover them. Pressure cook for 3-4 whistles. Remove from fire and set aside.
3. Once the pressure leaves the cooker, keep it on a low fire. Add the milk and bring to boil. Keep it on sim and let it boil while preparing to temper it.
4. Heat the butter and oil in a pan and throw in the cumin seeds. Once they start spluttering, add the chopped garlic and the red chillies each torn into 3 pieces. Fry until the garlic starts browning and smelling lovely.
5. Remove the dal from fire and add the tempered butter-oil directly to it. Follow immediately with garam masala and mix well. Adjust salt.
Serve with warm rotis, naan or pulao.
4 tbsp rajma (red kidney beans), soaked overnight with the dal
1 onion, chopped fine
1 tomato, chopped fine
2-3 cloves of garlic, chopped
1 tbsp ginger-garlic paste
1/2 tsp cumin seeds (jeera)
1 tsp garam masala
1/2 tsp red chilly powder
2 dried red chillies
2 tbsp milk
1 tbsp butter
1 tbsp oil
salt
HOW TO PREPARE
1. Heat oil in a pressure cooker and saute onions till transparent. Add salt, chilly powder and the ginger-garlic pasted and fry for a minute.
2. Next, add the chopped tomatoes and cook for a few minutes so that the mixture combines well together. Add the lentils and beans, and enough water to just cover them. Pressure cook for 3-4 whistles. Remove from fire and set aside.
3. Once the pressure leaves the cooker, keep it on a low fire. Add the milk and bring to boil. Keep it on sim and let it boil while preparing to temper it.
4. Heat the butter and oil in a pan and throw in the cumin seeds. Once they start spluttering, add the chopped garlic and the red chillies each torn into 3 pieces. Fry until the garlic starts browning and smelling lovely.
5. Remove the dal from fire and add the tempered butter-oil directly to it. Follow immediately with garam masala and mix well. Adjust salt.
Serve with warm rotis, naan or pulao.
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