Halwai April 19, 2019

Ingredients:

• 1 cup – beans, washed and soaked for 2 hours
• 1 pinch soda bicarb.
• 1.5 tsp – Red Chilli powder
• 1 tsp – Dhania powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Garam Masala powder
• 1/6 tsp – Amchoor powder or juice of 1/2 Lemon
• salt to taste
• 1/2 cup – fresh curd, beaten smooth
• 1 tbsp -fresh Cream of Milk
• 1/2 cup – water
• 1/2 tsp – Wheat flour
• 1 tsp – coriander leave,s to garnish
• 1 Lemon chopped into quarters
• 1 stalk Curry leaves
• 1/2 tsp – each mustard and Cumin seeds
• 3-4 pinches Asafoetida
• 1 Bay Leaf
• 2 tbsp – oil
• Powder together:
• 1 small piece Cinnamon
• 1 Clove

Method:

  1. Wash, add plenty of water, add 1 pinch of soda bicarb.
  2. Pressure cook till soft. (approx. 6 whistles should suffice)
  3. Cool cooker, wash with running water, and drain beans.
  4. Take in a large plate, sprinkle all dry masalas, salt and mix well.
  5. Heat oil, add seeds, asafoetida, curry leaves, bay leaf, ground spice powder, allow to splutter.
  6. Add curry leaves, curd, and stir till it boils.
  7. Add beans, water, mix, bring to a boil.Add flour.
  8. Cook for 2-3 minutes, add cream, stir and bring back to boil.
  9. Reduce heat, cover and simmer till most of water evaporates.
  10. Pour into serving dish, garnish with chopped coriander and pieces of lemon.
  11. Serve hot with paratha, roti, or phulka.

Recipe courtesy of Saroj Kering