Ingredients:
• 1 cup (100 g) – whole Urad Dal
• 1/4 cup (30 g or 2 tbsp) – Rajma (red kidney beans)
• 2.5 cups – water (300 ml)
• 1/2 tsp – salt
• Other ingredients:
• 1 tsp – Kashmiri Red Chilli powder
• 30 ml (2 tbsp) – Tomato puree
• 15 g (1 tbsp) – Ginger – Garlic paste
• 2 tsp – Butter
• 2 tsp – fresh Cream
Method:
- In a heavy bottomed vessel or wide non – stick pan, mix cooked dal – rajma mixture with tomato puree, Kashmir red chilli powder, butter and salt to taste.
- Mix all the ingredients well.
- Sprinkle very little water if you required. Not more than 2 tbsp.
- Cover with a lid and cook on a low heat for 30 – 35 minutes (stir occasionally) or till done / dal – rajma well mixed with all the spices/gravy thickens/creamy gravy.
- Finally, add 2 tsp fresh cream. Serve with any Indian breads/Pulav of your choice.
- Recipe Courtesy: Niya’s World
Recipe courtesy of Niya