 Cooking Time : 1 1/2 hours
Ingredients :
| Whole Black Beans |
1 Cup |
| Rajmah ( Red Kidneys ) |
1/2 Cup Soaked for 5-6 hrs |
| Ghee |
1 Tbsp |
| Water |
5 Cups |
| Salt |
1 1/2 Tsp |
| Ginger |
1 " Piece |
| Garlic |
5-6 Flakes |
| Dry Red Chillies |
2 |
| Tomatoes |
3 Pureed in a grinder |
| Beaten Curd |
1/4 Cup |
| Cream |
1/2 Cup |
| Ghee |
3 Tbsp |
| Dhania Powder |
2 Tsp |
| Garam Masala |
1/2 Tsp |
| Butter |
1 Tbsp |
Method :
- Grind ginger, garlic and red chillies together to a paste.
- Clean wash dals and pressure cook both dal and rajmah with 1 tbsp ghee, water, salt, and half ginger - garlic paste. Give two whistles and then keep on low flame for 30 minutes.
- Heat ghee in another pan and add pureed tomatoes and cook until ghee separates.
- Add curd and cook again until ghee separates and it turns red again.
- Add the leftover paste, garam masala, and coriander powder.
- Cook for 2 minutes and add this mixture to the boiled dal. Add butter.
- Simmer on slow fire for 15 minutes stirring occassionally.
- Add cream and mix well
- Serve hot with roti.
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