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