For 4 Servings:
1 cup of urad dal (black lentils)
1/4 cup of rajma (kidney beans)
1 onion, finely chopped
2 tomatoes, finely chopped
2 cloves of garlic, minced
1 inch ginger, minced
2 green chilies, finely chopped
1/2 teaspoon of cumin seeds
1/2 teaspoon of turmeric powder
1/2 teaspoon of red chili powder
1/4 teaspoon of garam masala powder
1/4 cup of heavy cream
2 tablespoons of butter
Salt to taste
Water
Coriander leaves for garnish
1. Soak the urad dal and rajma overnight in enough water.
2. Drain the water and add the soaked dal and rajma to a pressure cooker along with 3 cups of water, 1/2 tsp of turmeric powder and salt to taste.
3. Cook for 3-4 whistles or until the dal and rajma are completely cooked and soft.
4. In a pan, heat 2 tablespoons of butter and add cumin seeds.
5. When they begin to crackle, add the chopped onions, garlic, ginger and green chilies and sauté until the onions turn translucent.
6. Add the chopped tomatoes and sauté until they turn mushy.
7. Add the cooked dal and rajma along with the water it was cooked in, chili powder, garam masala powder, and cream.
8. Simmer the dal for 10-15 minutes or until it reaches the desired consistency.
9. Garnish with coriander leaves before serving.
For 4 Servings:
1 cup of urad dal (black lentils)
1/4 cup of rajma (kidney beans)
1 onion, finely chopped
2 tomatoes, finely chopped
2 cloves of garlic, minced
1 inch ginger, minced
2 green chilies, finely chopped
1/2 teaspoon of cumin seeds
1/2 teaspoon of turmeric powder
1/2 teaspoon of red chili powder
1/4 teaspoon of garam masala powder
1/4 cup of heavy cream
2 tablespoons of butter
Salt to taste
Water
Coriander leaves for garnish
1. Soak the urad dal and rajma overnight in enough water.
2. Drain the water and add the soaked dal and rajma to a pressure cooker along with 3 cups of water, 1/2 tsp of turmeric powder and salt to taste.
3. Cook for 3-4 whistles or until the dal and rajma are completely cooked and soft.
4. In a pan, heat 2 tablespoons of butter and add cumin seeds.
5. When they begin to crackle, add the chopped onions, garlic, ginger and green chilies and sauté until the onions turn translucent.
6. Add the chopped tomatoes and sauté until they turn mushy.
7. Add the cooked dal and rajma along with the water it was cooked in, chili powder, garam masala powder, and cream.
8. Simmer the dal for 10-15 minutes or until it reaches the desired consistency.
9. Garnish with coriander leaves before serving.
