1 Cup Urad Saboot (Whole
2 tbsp channe kid al (split gram dal)
2 tbsp rajmah (kidney beans) – soaked fro 5-6 hours
4 tbsp ghee or oil
5 cups of water
1 ½ tsp salt, or to taste
1” piece ginger, 4 flakes garlic (optional)
2 dry red chillies
4 tomatoes – pureed in a grinder
½ cup cream
2 tsp dhania (coriander) powder, ½ tsp garam masala
¼ tsp grated jaiphal (nutmeg)
2 tbsp butter
2 tsp kasoori methi (dry fenugreek leaves)
ginger, garlic and dry red chillies together to a paste.
dals. Pressure cook both dals and the soaked rajmah with
1 tbsp Ghee, water, salt and half of the
ginger-gralic paste, keep the left over paste aside.
first whistle, keep on low flame for 40 minutes. Remove
from fire. Keep aside.
Heat 3 tbsp
ghee. Add tomatoes pureed in a gringer. Cook until ghee
separetes and it turns thick.
Add the left
over paste, garam masala & coriander powder. Cook for a
few secounds. Add this tomato mixture
to the boiled dal.
and kasoori methi. Simmer on low flam for 15 minutes.
and jaiphal. Mix. Remove from fire.
a bunch of uncut coriander leaves dipped in chilled
water for 15 minutes. Arrange the leaves in
the centre of the dish & make thin white rings of thick
cream or well beaten curd around the coriander,
pouring it with a small spoon. Serve hot.