Ingredients
- Whole black gram (sabut urad),soaked overnight 1/2 cup
- Red kidney beans (rajma),soaked overnight 2 tablespoons
- Salt to taste
- Onions 2 medium
- Garlic 10 cloves
- Ginger 1 1/2 inch piece
- Pure ghee 1 tablespoon
- Butter 2 tablespoons
- Cumin seeds 1 teaspoon
- Tomato 1 medium
- Red chilli powder 1 teaspoon
- Garam masala powder 1 teaspoon
- Cream 1/4 cup + for garnishing
- Fresh coriander leaves 1 sprig
How to prepare
- Pressure-cook urad dal and rajma in about 4-5 cups of water with a little salt till 8 whistles are given out.
- Drain and reserve the cooking liquid.
- Chop onions and garlic.
- Cut the ginger into thin strips.
- Heat ghee and butter in a deep non-stick pan.
- Add cumin seeds and sauté for a few seconds.
- Add onions, garlic and ginger.
- Sauté for 2 minutes or till lightly browned.
- Puree tomatoes.
- Add red chilli powder and tomato puree to the onions.
- Mix well and cook till fat separates.
- Add cooked dals and 1½ cups of cooking liquid.
- Mix well.
- Add garam masala powder.
- Mix well and cook on low heat for 15-20 minutes, stirring frequently.
- Add cream and stir to mix.
- Serve hot garnished with a swirl of cream and a coriander sprig.
- And enjoy the taste!!
Source: sanjeev kapoor recipe
