Recipe by Chrysl Castelino
Ingredients:
200gms whole or split urad dal with skin
100 gms rajma
1 large onion (chopped)
2 medium tomatoes (chopped)
1 tsp ginger garlic paste
2 tbsp tomato paste
2 tbsp kasuri methi
2 tbsp chopped coriander leaves
1/2 tsp saunf/fennel seeds
1 tsp jeera seeds
1" cinnamon stick
3-4 cardamom pods
1 tsp red chili powder
1 tsp kashmiri chilli powder
1/2 tsp haldi powder
1 tsp coriander powder
1/2 tsp jeera powder
1/4 tsp nutmeg powder
1/2 tsp amchoor powder
1 tsp garam masala powder
salt to taste
3 tbsp butter
3-4 tbsp fresh cream
Steps:
- Soak the urad dal and rajma in water for at least 8 hours or overnight.
- Pressure cook with 2-3 cups of water till the dal is fully cooked.
- In a vessel, heat 2 tbsp butter.
- Add the jeera, saunf, cinnamon stick and cardamom.
- Once the jeera starts to crackle, add the onions and fry till translucent.
- Now add the ginger garlic paste and fry till the raw smell is gone.
- Next add the tomatoes and tomato paste and cook till the tomatoes are soft.
- At this stage add in all the dry powders one at a time, stirring constantly to prevent the masala from burning.
- Now add the cooked dal along with the water and salt as per taste and bring to a boil.
- Add the kasuri methi and continue to cook on low flame for another 15-20 minutes until the dal has thickened and has a creamy consistency. If it is too thick, add a little hot water.
- Turn off the flame. Add the remaining 1 tbsp butter and the fresh cream and mix.
- Garnish with coriander leaves.
- ENJOY!