 Ingredients
1 cup black urad dal (whole)
1/4 cup kidney beans
1 tablespoon ginger juliennes
2 teaspoons red chilli powder
3/4 cup tomato puree
2 medium tomatoes
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
1 teaspoon cumin seed powder
3/4 cup fresh cream
4-5 tablespoons butter
Salt to taste
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HEIGHT 30
WIDTH 234
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Method:
Soak the dal and rajma overnight. Into the soaked dal add salt, ginger juliennes, 1 tsp red chilli powder and water (the water should be at least 3 times the amount of dal). Pressure cook till the dal is done. Melt the butter in a pan, add onions and sauté till they turn pink. Add the ginger-garlic paste and saute till golden brown.
Add finely chopped tomatoes and cook till pulpy. Add the jeera powder, red chilli powder and saute for 1-2 minutes. Add the tomato puree and saute for another 2-3 minutes. Add the cooked dal into this masala. Then add the garam masala powder. Cover and cook over a low flame for about 35 minutes. Add fresh cream and garnish with fresh coriander leaves before serving. Serve with rice or rotis.
More this week: Rice with Chicken
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