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Tuesday, 18 August 2009

A very popular Punjabi recipe, also famous at many Northern parts of India. Goes very well with Jeera/Ghee rice and also with Roti/Naan.

Whole urad daal-1/2cup
Red kidney beans (Rajma)-4tbsp
Onion medium finely chopped-1
Tomato medium finely chopped-1
Ginger and Garlic paste-1/2tsp
Green chilly chopped-1
Ginger minced-1tsp
Coriander leaves-few
Cumin seeds (jeera)-2tsp
Turmeric powder-1/4tsp
Kashmiri chilly powder-2tsp
Garam masala-1tsp
Coriander powder-1tsp
Fresh Cream-1/4cup
Salt to taste

Soak urad dal and rajma overnight separately. Next take a pressure pan add the soaked and washed dal and rajma, add onions, tomatoes, ginger, green chilly, ginger & garlic paste, turmeric, chilly powder, garam masala, coriander powder, salt and enough water. Pressure cook the mixture for about 25-30 mins until rajam and dal are overcooked and should be mashed. Heat butter in a kadai, add cumin seeds and allow to crackle. Add dal and simmer, stir continuously so it doesn't stick to the bottom of the kadai. Bring to boil and remove from the gas. Add the beaten cream and yoghurt, check the seasoning and garnish with coriander leaves. Serve hot.


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