Monday, March 15, 2010



½ Tsp Grated Ginger                                   2 Onion (Medium Size)
2 Tomatoes (Medium Size)                        Salt to taste
2 Tbsp Butter                                                1 Cup Water
3 Clove (Crushed)                                        ¾ to ½ Cup Cream
3 Dalchini (Crushed)                                   1 Cup Sabut Urad Dal (Lentil) 
¼ Tbsp Black Pepper                                  1/4 Cup Black Beans(Rajma)
1/2 tsp Garam Masala                                 1/2 Tsp Red Chilly Powder


Mix lentils and black beans and wash them properly. Soak it in 2 glass water overnight. 
Make tomato and onion puree in a blender.


In a cooker, add soaked lentils and black beans. Add 3-4 cups of water in a cooker. Then add grated ginger, salt, red chilly powder. Boil it for around 8-9 whistles. Sim the gas and cook it for 10 minutes.

Melt 2 tbsp butter in a sauce pan and add 3 crushed cloves, crushed dalchini , red cinnamon, ¼ tbsp black pepper powder and cook it over slow fire for 2 minutes. Then add onion and tomato paste and fry it to golden brown . Add 2-3 tbsp cream, mix it and fry till mixture separates from oil. Now add boiled lentils and lightly mash all the ingredients. Add water according to the consistency of the gravy. Boil it over medium flame for 10 minutes. Add remaining salt and garam masala.Switch off the flame. Add some butter.

Garnish with Coriander leaves and cream. 

Tip: You can add milk instead of water or can use milk in proportion to water.


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