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Main Ingredients | Red kidney beans (rajma), Whole black gram (sabut urad) |
Cuisine | Punjabi |
Course | Dals and Kadhis |
Prep Time | 8-10 hour |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- ½ cup whole black gram (sabut urad dal), soaked overnight
- 2 tablespoons kidney beans (rajma), soaked overnight
- Salt to taste
- 1 teaspoon grated ginger
- 1 tablespoon butter
- ½ tablespoon oil
- 1 teaspoon cumin seeds (jeera)
- ½ teaspoon red chilli powder
- 1 cup fresh tomato puree
- ½ teaspoon garam masala powder
- 2 tablespoons fresh cream + for drizzling
- Homemade white butter for garnishing
Method
- Pressure cook black gram and kidney beans in sufficient water till the pressure is released for 8-10 times.
- Heat butter and oil in a non-stick pan. Add cumin seeds and sauté till fragrant.
- Add chilli powder and tomato puree, mix well and cook till the oil separates.
- Add pressure cooked dal, stir to mix and simmer for 15-20 minutes.
- Add garam masala powder and cream, mix well and simmer for 10-15 minutes.
- Garnish with white butter, drizzle some cream and serve hot.
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