- 1 Cup whole urad(black) daal
- 1 Onion (finely chopped)
- 3 Green chilies (finely chopped)
- 1 tbsp Rajma
- Chopped coriander leaves
- 4-5 Flakes garlic paste
- 1 tsp Cumin seeds
- ½ tsp Turmeric powder
- 1 Tomato, finely chopped
- ½ Cup stirred curd
- ½ Cup fresh stirred cream
- 2 tbsp Butter
- 1 Inch ginger piece
- ½ tsp Dhania powder
- ½ tsp Garam masala
- • Red chili powder to taste
- • Salt to taste
Soak Rajma overnight in water.
Pressure cook urad daal and rajma with water and little salt.
Cook for about 25 minutes.
Mash the mixture and again cook for 15-20 minutes.
Add cream and curd to the dal. Heat oil in a kadhai.
Saute cumin seeds and add garlic paste. Fry the paste till light brown.
Add onions and saute till golden brown.
Add tomatoes, ginger, and green chilies. Fry till tomatoes turn soft.
Now add turmeric powder, dhania powder, chili powder, and salt. Fry for a few minutes.
Reduce the flame to medium. Add daal and stir.
Remove from the flame as soon as it begins to boil. Add garam masala powder.
Garnish with chopped coriander and add butter.
Serve with naan or jeera rice