Indian Recipes
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Ingredients
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| 1 |
Rajma |
100 grams |
| 2 |
Black gram |
50 grams |
| 3 |
Gram dal |
50 grams |
| 4 |
Tomatoes, finely chopped |
4 |
| 5 |
Onions, finely chopped |
2 |
| 6 |
Ginger-garlic paste |
1+ 1/2 teaspoons |
| 7 |
Green chilies, finely chopped |
4-5 |
| 8 |
Cumin seeds |
1 teaspoon |
| 9 |
Turmeric powder |
1/2 teaspoon |
| 10 |
Coriander powder |
1 teaspoon |
| 11 |
Red chili powder |
1 teaspoon |
| 12 |
Garam masala |
1/2 teaspoon |
| 13 |
Salt |
1 teaspoon |
| 14 |
Oil |
2 tablespoons |
| 15 |
Ghee or butter |
1 tablespoon |
| Method |
Wash rajma, black gram, drain and soak them in water for at least 5-6 hours. Wash gram dal, transfer it to the pressure cooker with rajma, black gram, water and salt, put the lid on and pressure cook for 4-5 whistles. Turn off the heat, let it open.
Heat oil in a pan over medium-high heat, add cumin seeds and let it splutter. Add onions and cook for 3-4 minutes, now add ginger-garlic paste and cook for 2 minutes. Now add tomatoes and chilies and cook until tomatoes becomes tender. Now add all the powdered spices together with 1/2 cup of water and cook until oil comes out on the surface. Now add dal, stir and cook for 2-3 minutes. Serve.
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| Servings -3-4 |
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| Introduction
of the dish |
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This dal is like dal makhani, but with different combinations of pulses and spices. |
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