2 : Whole dry red chillies (soaked for 15 minutes)
3 tsp: Ghee
2 tsp: Dhania (coriander) powder
1/2 tsp: Garam masala
1 tsp: Butter
1/4 cup: Fresh cream beaten well and mixed with 1/4 cup milk
1 tsp: Ghee
5 cups: Water
Salt to taste
Method
Soak kidney beans, black gram and split Bengal gram together in a pressure cooker for six hours.
Grind ginger, garlic and dry red chillies together to a paste.
Drain out all water from the pulses and add six cups of fresh water.
Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle, reduce the flame and cook for about 45 minutes. Remove from fire.
Open the cooker and mash the contents.
Prepare tadka (tempering) with tomatoes, leftover ginger-garlic paste, garam masala and coriander powder. Add this to the dal.
Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionally with a ladle against the sides of the cooker.
Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot.
View Comments
By Sandeep (on Jul 26, 2011 11:10 AM)
Hai
By Tanya (on Jun 17, 2011 10:55 AM)
Find dal
By Rashmi (on May 12, 2011 11:55 AM)
Please conform the time of recipi
By ABHAY SINGH (on Apr 28, 2011 08:05 PM)
Add some menu
By Surbhi (on Apr 26, 2011 01:18 PM)
Its six miutes ya six hours.
By Ismat Sultana (on Mar 12, 2011 02:22 PM)
I was looking fr meanings of ingredients mentioned in the Recepies
