Tuesday, 28 June 2011


1 cup whole urad daal
1tbsp Red kidney beans
1tsp fenugreek leaves powder
1 onion finely chopped
2 tomatoes (blend it & make a fine paste)
1tsp Ginger garlic paste
2-3 green chilies finely chopped
chopped coriander leaves
1tsp cumin seeds
1/2tsp turmeric powder
 whole Garam masala  (1” Dalchinni stick,2  Illaichiis, Cloves, 2 bay leaves)
1tsp garam masala
Red chili powder to taste
1/2tsp coriander powder
Salt to taste
1/2 cup fresh cream
2tbsp butter
Chopped coriander leaves

How to make:
Soak rajma in water overnight.
Add water & little salt and pressure-cook Rajma and urad daal till soft. Mash it and boil again for 3-4 min.
Heat oil in apan . Add whole garam masalas,splutter cumin seeds and Add onions and fry till golden brown. Then add GG paste, fry till light brown. Now add green chilies and tomatoe puree and stir continuously for 3-4 min.Now add turmeric powder, chili powder, dhania powder & salt and stir for a moment. Add daal and stir on medium flame & Add kasturi methi  powder (Crush it properly). Put the flame very slow.Boil it for 5-10 min.Add ½ cup cream & butter to the daal.Mix it & cover the lid.Add garam masala.Garnish with fresh coriander leaves. Goes well with laccha paratha, naan or rice.

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