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:

  1. 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.
  2. Mix all the ingredients well.
  3. Sprinkle very little water if you required. Not more than 2 tbsp.
  4. 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.
  5. Finally, add 2 tsp fresh cream. Serve with any Indian breads/Pulav of your choice.
  6. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya