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Method
1.
Pick, wash and soak black urad whole and rajmah overnight
in 5 cups of water.
2.
Cook the soaked dal and rajmah in 5 cups of water with
salt, red chili powder and chopped ginger till dal and
rajmah are cooked/soft.
3.
Heat oil and butter in a thick bottomed pan. Add cumin
seeds, let it crackle. Add chopped onions and cook till
golden brown in color.
4. Add
chopped ginger, garlic and chopped tomatoes. Sauté till
tomatoes are well mashed and fat starts to leave the
masala. Add boiled dal and rajma to this. Correct
seasoning.
5. Add
Garam Masala Powder and simmer at very slow flame for 15
minutes
6. Add
fresh cream and let it simmer for 5 minutes.
7.
Serve hot with Naan or Paratha.
Tip:
This recipe also tastes very good the following day after
reheating properly. Chef Kapoor likes it cold too! With
hot parathas.
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