Sunday, December 25, 2005
I've been feasting on this dish at restaurants. This time, thought of giving it a try at home & it turned out just perfect... Yummy !!!!!!!!!!
My family relished it & the kadhai was cleaned in a matter of minutes.
Well..... here goes the recipe....
1 cup whole black urad dal
1/2 cup red kidney beans (rajma beans)
1 tbsp gram dal (chana dal)
2 big pinches of fenugreek seeds
1 big onion, finely chopped
1 big tomato, finely chopped
1-2 green chillies, slit lengthwise & then finely chopped
3-4 flakes garlic, finely chopped
1 inch ginger, finely chopped
1 tsp cumin seeds
1 tbsp oil
1/2 cup butter
1/2 cup yoghurt
1/2 cup cream
1/4 tsp asafoetida
1 tsp kashmiri red chilli powder
1 tsp garam masala powder
1/2 tsp turmeric powder
salt, to taste
Handful of chopped corainder leaves
Soak all dals overnight with fenugreek seeds. Pressure cook till soft & done. Release pressure from the cooker & open it. Let it cook on medium flame for more 20 mins. Smash the dals using the back of the spoon. Pour in the yoghurt & cream. Stir & set aside.
Heat oil in a kadhai. Put in the butter & stir. Once the butter has melted, add in the cumin seeds & let them sizzle. Next add the onions & saute till they turn transparent. Add the chopped ginger, garlic & green chillies & saute till the entire mixture turns a little brown. Add the tomatoes & salt. Saute till oil leaves from the sides of the pan. Add the turmeric powder & chilli powder. Saute for a minute or so. Add the cooked dal to the kadhai & mix well. Let it come to a boil. Add the garam masala powder & corainder leaves. Mix well. Simmer on low flame for 10-12 minutes, stirring occassionally.
Garnish with a dollop of butter & some fresh cream & serve hot.