Preparation time: 15 minutes
Cooking time: 25 minutes
Serves 7 to 8
Ingredients:
Cooking time: 25 minutes
Serves 7 to 8
Ingredients:
- 1 cup black(mah) dal
- 2 tbsp kidney beans
- 4 cups water
- 1 black cardamom
- 1/2 tsp ginger mince
- 2 sticks cinnamon
- 3 green cardamoms
- 3 cloves
- 1 tsp cumin
- 2 onions finely chopped
- 1 tomato finely chopped
- 1 tsp garlic mince
- 1 tsp ginger mince
- 1 tsp green chilies finely chopped
- 1 tsp turmeric powder
- 1 tsp coriander powder
- salt as per taste
- red chili powder as per taste
- 1 tsp garam masala powder
- 1/2 tsp cumin powder
- 1 tbsp ketchup(optional)
- 1/2 cup yogurt
- 1/2 cup heavy cream
- 2 tbsp butter
- 2 tbsp coriander leaves chopped
Soak the dal along with the kidney beans in water overnight. Pressure cook them along with 1/2 tsp of ginger mince, 1/2 tsp of salt and, black cardamom for 15 minutes.
Meanwhile, heat the butter in a wok, add the cumin, green cardamoms, cloves and cinnamon. Fry them for half a minute and add the ginger- garlic paste. Fry for another minute and add the onions. Cook till the onions turn pale and add the turmeric and coriander powder. Cook for another 2-3 minutes and add the tomato. Cook for a minute and add the green chilies, salt and red chili powder. Cook till the tomatoes are done and oil separates from the tadka. Add a little water if necessary.
Beat the curd and cream smooth and add to the dal. Cook it on slow heat and mash the dal a little bit. Add the tadka to the dal. Add the ketchup. Bring it to a boil and cook for another 2 minutes.
Garnish with butter and coriander leaves. Enjoy!!!
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