About the Recipe
Ingredients
1 Cup Sabut Urad Dal.
0.25 Cup Rajmah.
1 Pinch Salt (To Taste) .
4 Cups Water 2 Tablespoons.
Glanols's Cold Pressed Mustard Oil. (2 Tablespoons).
Ginger (Chopped).
1 Teaspoon Garlic (Chopped) 1 Onion (Finely Chopped).
3 Green Chillies.
2 Teaspoons Red Chilli Powder.
5 Tablespoons Tomato Puree.
0.5 Cup Cream 2 Tablespoons.
Coriander Leaves (Coriandrum Sativum).
Preparation
1. Soak dal and rajmah overnight. Prepare ingredients as mentioned in the list.
2. Wash dal and rajmah and pressure-cook in excess water for one whistle. Remove from fire and cool slightly, drain and discard the water.
3. Add 4 cups water and salt and pressure cook for another 30 minutes, till the dal is well cooked.
4. In a pan, heat Glanola's Cold Pressed Mustard Oil and fry the chopped ginger, garlic and onion till golden brown. Add green chillies and red chilli powder and fry for a minute. Add the tomato puree and cook till the ghee separates. Add to the dal and bring to a boil, and add salt to taste. Simmer for a few minutes.
5. Remove from fire and mix in the cream. Garnish with coriander leaves and serve hot with rotis or parathas.