Ingredients |
|
| Split black gram lentil (urad dhuli dal) | 1 cup |
| Bengal gram (chana dal) | ½ cup |
| Red Kidney Beans (rajma) | 2 table spoon |
| Garlic (lahsun) cloves | 4-5 pieces |
| Ginger (adrak) | 1″ piece |
| Onion (pyaj) | 1 medium |
| Tomato (tamatar) finely chopped | ½ cup |
| Green chilli (hari mirch) finely chopped | 1 tea spoon |
| Turmeric (haldi) powder | ½ tea spoon |
| Black pepper (kali mirch) powder | ½ tea spoon |
| Red chilli (lal mirch) powder | ½ tea spoon |
| Cumin (jeera) seeds | ½ tea spoon |
| Sugar (chini) | 1 tea spoon |
| Salt (namak) | to taste |
| Curd (dahi) | 2 table spoon |
| Cream (malai) | ½ cup |
| Clarified butter (ghee) | 3-4 table |
For Garnishing |
|
| Coriander leaves (hara dhania) | 2 table spoon |
| Cottage cheese (paneer) cubed | 1 tea spoon |
Method
- 1. Soak split Black Gram (dhuli urad), Bengal Gram (chana dal), and Kidney Beans (rajma) in a container for 6-7 hours.
- 2. Take ginger, garlic and onions in a grinder jar and blend it to a smooth paste.
- 3. Boil soaked lentils (dal) in a pressure cooker with 1.5 cups of water, turmeric and salt until it is cooked properly and then remove it from flame.
- 4. Heat ghee in a pan and fry cottage cheese and then take them out and keep aside for garnishing.
- 5. In the same ghee crackle cumin seeds and fry onion mixture paste until it turns pink.
- 6. Then add tomatoes and green chillies and cook till oil gets separated.
- 7. Then add curd and cream stir continuously for 5-7 minutes.
- 8. Now add red chili powder, black pepper powder, sugar and cook it for a minute.
- 9. Lastly add boiled lentil (dal) and adjust salt. Let it simmer on medium heat for 15- 20 minutes.
- 10. Finish it with adding fried cottage cheese pieces and simmer it for 5 minutes.
- 11. Then remove it from the flame and garnish with cream and coriander and serve hot.
- Recipe Type : Dal and Kadhi, Vegetarian
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