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    Apurva Joshi
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    Ingredients • Whole black gram (sabut urad) 1/2 cup • Red kidney beans (rajma) 2 tablespoons • Salt to taste • Red chilli powder 1 teaspoon • Ginger,chopped 2 inch piece • Butter 3 tablespoons • Oil 1 tablespoon • Cumin seeds 1 teaspoon • Garlic,chopped 6 cloves • Onion ,chopped 1 large • Green chillies,slit 2 • Tomatoes,chopped 2 medium • Garam masala powder 1 teaspoon Method Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain. Pressure cook sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft. Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden. Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp. Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt. Simmer on low heat till the dals are totally soft and well blended. Serve hot. Chef's Tip This recipe tastes just as good (even better!) the following day after reheating properly. Chef Kapoor likes it cold too! But the parathas should be hot.

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    Ingredients • Whole black gram (sabut urad) 1/2 cup • Red kidney beans (rajma) 2 tablespoons • Salt to taste • Red chilli powder 1 teaspoon • Ginger,chopped 2 inch piece • Butter 3 tablespoons • Oil 1 tablespoon • Cumin seeds 1 teaspoon • Garlic,chopped 6 cloves • Onion ,chopped 1 large • Green chillies,slit 2 • Tomatoes,chopped 2 medium • Garam masala powder 1 teaspoon Method Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain. Pressure cook sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft. Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden. Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp. Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt. Simmer on low heat till the dals are totally soft and well blended. Serve hot. Chef's Tip This recipe tastes just as good (even better!) the following day after reheating properly. Chef Kapoor likes it cold too! But the parathas should be hot.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    14 views1 page

    Ingredients

    Uploaded by

    Apurva Joshi
    Ingredients • Whole black gram (sabut urad) 1/2 cup • Red kidney beans (rajma) 2 tablespoons • Salt to taste • Red chilli powder 1 teaspoon • Ginger,chopped 2 inch piece • Butter 3 tablespoons • Oil 1 tablespoon • Cumin seeds 1 teaspoon • Garlic,chopped 6 cloves • Onion ,chopped 1 large • Green chillies,slit 2 • Tomatoes,chopped 2 medium • Garam masala powder 1 teaspoon Method Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain. Pressure cook sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft. Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden. Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp. Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt. Simmer on low heat till the dals are totally soft and well blended. Serve hot. Chef's Tip This recipe tastes just as good (even better!) the following day after reheating properly. Chef Kapoor likes it cold too! But the parathas should be hot.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Ingredients Whole black gram (sabut urad) Red kidney beans (rajma) Salt Red chilli powder Ginger,chopped

    opped Butter Oil Cumin seeds Garlic,chopped Onion ,chopped Green chillies,slit Tomatoes,chopped Garam masala powder 1/2 cup 2 tablespoons to taste 1 teaspoon 2 inch piece 3 tablespoons 1 tablespoon 1 teaspoon 6 cloves 1 large 2 2 medium 1 teaspoon

    Method Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain. Pressure cook sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft. Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and saut till golden. Add slit green chillies, tomatoes and saut on high heat. Add the remaining red chilli powder and saut till the tomatoes are reduced to a pulp. Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt. Simmer on low heat till the dals are totally soft and well blended. Serve hot. Chef's Tip This recipe tastes just as good (even better!) the following day after reheating properly. Chef Kapoor likes it cold too! But the parathas should be hot.

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