Ingredients (Serves 6 – 7)
1. Whole black urad dal (with skin) – 1/2 cup
Rajma (kidney beans) – 1/4 cup
2. Oil + butter – 1 tbsp each
3. Cumin seeds – 1/2 tsp
4. Onion – 1 cup, finely chopped
Green chilly – 1, slit (optional)
Ginger-garlic paste – 2 tsp
5. Turmeric powder – 1/4 tsp
Kashmiri chili powder – 3/4 tsp
Garam masala powder – 1/2 tsp
Tomato – 1 medium-large, finely chopped
6. Salt – To taste
7. Fresh cream – 2 tbsp
Butter – 1 tbsp
Kasoori methi – 1/4 tsp
8. Cilantro – 2 – 3 tbsp
Method
1. Soak urad dal and rajma in enough water for at least 8 hours. Pressure-cook adding enough water for 3-4 whistles until soft and done.
2. Heat 2 tbsp oil in a heavy-bottomed vessel. Splutter cumin seeds and fry onion until transparent. Add green chilly, ginger-garlic paste and saute until light golden. Add turmeric powder, kashmiri chilly powder and garam masala powder. Saute until their raw smell leaves. Add finely chopped tomatoes. Saute until they turn mushy. Add cooked dal and salt, to taste. Cook for 40 – 45 minutes in very slow flame. Finally add fresh cream, butter, kasoori methi and chopped cilantro. Switch off. Serve with chapathis / naan / pulav.
Hi Maya,
Could i possibly substitute other types of dal in this recipe? If so, what kind?
Thanks in advance!
You can skip rajma if you want but black lentils is a must for this recipe..