1 cup Whole Black Grams (Urad Dal)
¼ cup Red Kidney Beans (Rajma)
1 Onion (finely chopped)
½ tbsp. Ginger (Adrak) (finely chopped)
6 flakes of Garlic (Lehsan)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
½ tsp.
Garam Masala Powder
A pinch of Asafoetida (Heeng)
Salt (to taste)
1 tsp. Corriander Powder (Pisa Dhania)
1 tsp. Cumin Seeds (Saabut Sufaid Zeera)
4 tbsp. Fresh Cream
1 tbsp. Clarified Butter (Ghee) or Cooking Oil
1 tbsp. Refined Oil
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped - for garnish)
- Soak the whole black grams and kidney beans overnight in warm water.
- In a pot combine: the black grams, kidney beans, oil, ginger, and salt with water and boil for 30 minutes.
- Add clarified butter or oil in a pan. Heat until hot and add cumin seeds. Wait until they start sputtering, then add the asafoetida and garlic and fry until brown.
- Then add the onions and fry until golden brown or translucent. Add in the
garam masala powder
and red chilli powder in the pan and take off heat. Add onions to the cooked dal.
- Finally add cream to the dal and mix it in slowly. Garnish with coriander/cilantro leaves.
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