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Ingredients (Measurement Conversion Calculator) Garlic - 10 gm, finely chopped
Butter - 100 gm
Red chilli powder - 1/2 teaspoon
Black urad dal - 20 gm
Chana dal (chick peas) - 30 gm
Methi (fenugreek) powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Tomato puree - 100 gm
Water - 2 cups
Oil - 1 Tablespoon
Onion - 100 gm, chopped
Butter - 100 g
Rajma (Red kidney beans) - 50 gm
Directions
Soak red kidney beans overnight. Heat oil in a pan. Add chopped onions and garlic. Saute for a while. Pour in tomato puree and cook for sometime. Add all the lentils, red chilli powder and turmeric powder. Mix in well. Add water and allow the lentils to cook over low heat for 1 hour. Meanwhile take butter and add it gradually to the lentils in dollops. Stir constantly, until the entire amount gets absorbed. Add salt. When lentils are fully done sprinkle methi powder on top. Remove from heat. Serve hot with plain white rice.
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Indian pulses dish, suitable for vegetarians, served as main course
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