Ingredients
- Urad Dhal - ½ cup
- Rajma (kidney beans) - 1 tbsp
- Low fat milk - 1 cup
- Cumin seeds - ½ tsp
- Onions - ½ cup (finely chopped)
- Ginger garlic paste - 1 tsp
- Chilli powder - 1 tsp
- Turmeric powder - ¼ tsp
- Coriander powder - 2 tsp
- Tomato paste - ¾ cup
- Salt
- Oil - 1 tsp
- Coriander leaves
Preparation
- Soak the whole urad and rajma overnight. Drain and keep aside.
- Pressure cook both of them by adding little bit of salt for 5-6 whistles and once done, mash them well.
- Add the milk and 1 cup of water and simmer for 10 minutes while stirring occasionally.
- Heat the oil in a non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown.
- Add the chilli powder, turmeric powder, coriander powder and tomato paste with little water and saute for 5 mins.
- Add this to cooked dhal and cook for 10 more mins to make it soft and creamy.
- Garnish with corriander an serve hot.
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