- Makhani 3/4 cup
- Akka Urad 2 tbsp Rajma Salt
- 3 tbsp butter
- 1 tsp cumin
- 2 green peppers ,
- long cut 25 mm (1 ")
- cinnamon piece of 2 cloves
- 3 Ilaychi
- 1/2 cup finely chopped Pyajhh
- 1/2 tsp Adrk- paste of garlic
- 1 tsp chilli powder
- 1/4 tsp turmeric powder 1
- 1/2 cups fresh tomato Pyuri
- 1/2 cup fresh cream
- 2 tbsp chopped coriander leaves
- 1 tbsp fresh cream ,
Wash the urad and rajma thoroughly and soak them in water overnight. Sieve the soaked urad and kidney beans, then add 2 cups of water and salt to a pressure cooker and cook for 7 whistles or until the dal is tender.
Allow the steam to completely escape before opening. Set aside the pulses after thoroughly beating them with a churn. To make the tempering, melt the butter in a large saucepan and add the cumin seeds.
When the cumin seeds start to crackle, add the green chilies, cinnamon, cloves, cardamom, and onions and cook until the onions turn golden. Cook this mixture on medium heat until it begins to leave oil, then add the ginger-garlic paste, red chili powder, turmeric powder, and tomato puree.
Allow lentils, salt, and 2-3 tbsp of water to boil for 10-15 minutes. Add the fresh cream, mix well, and cook for 2-3 minutes on a low heat. Garnish with coriander and fresh cream and serve hot.
Amount Per ServingCalories 228Total Fat 21gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 7gCholesterol 61mgSodium 267mgCarbohydrates 9gFiber 2gSugar 4gProtein 2g