Full Recipe in Blog : https://wp.me/p9LOZ9-90
Ingredients :
Black Whole Urad Dal – 1 cup
Rajma / (Kidney beans) – 1/3 cup
Add water to Black Whole Urad dal and Rajma Over night (or) 8 hours
Ghee – 2 tablespoons
Onion – 1 (large size ) – chop onion into small pieces
Tomatoes – 2 (large size) – chop tomatoes into small pieces
Green Chillies – 2 (slit chillies)
Cumin seeds – 1 teaspoon
Ginger garlic paste – 1 Tablespoon
Turmeric Powder – 1/2 teaspoon
Coriander Powder – 1 teaspoon
Cumin Powder – 1/2 teaspoon
Garam Masala Powder – 1/2 teaspoon
Kashmiri Chilli Poder – 1 teaspoon
Coriander leaves
Cream – 1/4 cup
Water – 3 cups
For Tempering :
Butter – 2 Tablespoon
Asafoetida (hing) – 1/2 teaspoon
Kashmiri chili powder – 1/2 teaspoon
Procedure :
On Saute
Add :
Ghee
Cumin Seeds
Onions – Saute till onions turn light brown
Green chillies
Ginger garlic paste – Saute – 10 seconds
Tomato pieces
Turmeric powder
Coriander powder
Cumin powder
Garam masala powder
Kashmiri Chili Powder
Mix Well
Place lid to cook tomatoes till they are mushy,
When tomatoes are coooked
Add :
Soaked Dal ( drain the water and add )
Water
Mix Well
Cancel Saute
Press,
Manual – 30 minutes
Pressure – HIGH
Release – Natural Release (or) Release after 10 minutes
When Pressure is released, Open the lid and
Tempering :
In a pan add Butter ,
Hing and kashmiri chili powder
Add this tempering to dal
Add , coriander leaves and Cream
Serve with roti , or rice
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