Ingredients
Whole urad dal (black lentils): 150gmRajma (red kidney beans): 50 gm
Ginger, peeled (ada): 2'' piece
Garlic (rasoon): 2-3 cloves
Green chillies (Kacha Lanka): 2-3
Ghee: 1 tbsp
Cumin seed (gota jeera): 1tsp
Tomato paste or puree: 1 medium tomato
Butter : 2 tbsp
Fresh Cream or Heavy Whipping Cream: ½ cup
Chilli powder (guro lanka): 2tsp
Turmeric powder (halud guro): 1tsp
Garam masala:Salt to taste
Chop the garlic and ginger finely.
To make the tadka, heat the ghee or oil in a heavy pan until hot, and add the cumin seeds and stir until they crackle. Add the ginger-garlic and fry until beginning to colour.
Garam masala:Salt to taste
Method
Soak all of the lentils (urad and rajma) in water for 8 hours, or preferably overnight. Wash four times, changing the water each time.
Soak all of the lentils (urad and rajma) in water for 8 hours, or preferably overnight. Wash four times, changing the water each time.
Boil all of the lentils with salt, and simmer until lentils are well cooked. Drain off excess water and mash the lentils lightly with the back of a ladle.
Chop the garlic and ginger finely.
To make the tadka, heat the ghee or oil in a heavy pan until hot, and add the cumin seeds and stir until they crackle. Add the ginger-garlic and fry until beginning to colour.
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