Yield: 3 cups
Prep time: 10 minutes
Total time: 25 minutes
- ¼ cup Rajma/ Red beans
- ½ cup Whole Black gram
- 4 tbsp Tomato puree
- 2 Gre
- en chilli (slit in length)
- 1 tsp Cumin powder
- 1 tbsp Coriander Powder
- 1 tsp Red Chilli powder
- ½ tsp Ginger paste
- ½ tsp Garlic paste
- 1 tbsp Fresh Crème
- 1 Tej patha / Bay leaf
- 1/8 tsp Asafoetida
- ½ tsp Garam Masala
- Salt to taste
How I do it :
Soak black gram and Red Beans/ Rajma overnight.
Boil the Rajma and Black gram with the Tej patha /Bay leaf in cooker for 1 whistle in high flame and then 15 minutes in low flame.
Meanwhile in a wok, heat oil.Add Asafoetida, Ginger Garlic paste and onions. Stir till Onions are brown.Add the tomato puree, coriander powder, cumin powder, red chilli powder, salt. Cook for 2 minutes till the masala’s become aromatic.
Add slit green chilli and garam masala. Cook for 5minutes.
Remove from fire and add ½ tbsp crèame . Mix well.Garnish with fresh crèame before serving.
Serve with steamed Rice, Naan, Roti or Paratha
Special Information :
Add the creme after removing from heat as it can cause cuddling otherwise
