New Update
| Main ingredients | Whole black grams (sabut urad), Kashmiri red chilli powder, Ginger, Butter, Garlic paste, Fresh tomato puree, Garam masala powder, Fresh cream, Fresh coriander sprigs |
| Cuisine | Indian |
| Course | Dals and kadhis |
| Prep time | 8-10 hours |
| Cook time | 40-45 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups soaked and drained whole black gram (sabut urad)
- Salt to taste
- 1 tablespoon Kashmiri red chilli powder
- 1 inch ginger, cut into strips
- ¼ cup butter
- 2 tablespoons garlic paste
- 1½ cups fresh tomato puree
- 1 teaspoon garam masala powder
- ¼ cup fresh cream + to drizzle
- Fresh coriander sprigs for garnish
- Paranthas for serving
Method
- Put drained black grams into a pressure cooker, add salt, Kashmiri red chilli powder, ginger strips and 4 cups water and mix well. Close the lid and cook under pressure, on medium heat, till pressure is released 5-6 times.
- Open the lid once the pressure settles completely and mix the grams well.
- Heat butter in a deep non-stick pan, add garlic paste, mix and sauté for 30 seconds.
- Add tomato puree, mix, cover and cook till fat separates.
- Add garam masala powder and mix well. Add the cooked gram and mix well. ¾ cup water and salt, mix well and cook on medium heat for 4-5 minutes.
- Add fresh cream and mix well and cook on medium heat for 4-5 minutes.
- Transfer into a serving bowl, drizzle fresh cream, garnish with coriander sprigs and serve hot with paranthas.
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