Friday, March 28
1 cup whole urad daal (urad sabut)
1tbsp Red kidney beans (Rajma)
1 onion finely chopped
1 tomato finely chopped
1" Ginger piece
chopped coriander leaves
4-5 flakes Garlic paste
2-3 red chillies
1/2 cup stirred curd
1/2 cup fresh stirred cream (malai) or use sour cream
1tsp cumin seeds (jeera)
1/2tsp turmeric powder
1/2tsp Garam masala
Red chili powder to taste
Salt to taste
Soak rajma and urad dal in water overnight.
Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
Now in kadhai heat butter, splutter cumin seeds,red chillies and add garlic paste, fry till light brown. Add onions and fry till golden brown.
Now add ginger, and tomatoes and fry till tomatoes soften.
Now add dry masalas (turmeric powder, chili powder & salt) and fry again for a moment.
Add this tadka in daal and stir on medium flame. As soon as it starts boiling remove from the gas.
Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
Eat this hot with laccha paratha, naan or rice.
Sending this to MLLA Seventh Helping at Cooking4allseasons.