Serves
2-3 persons
Ingredients
1 Cup Urad Sabut Dal (Indian Pulse)
¼ Cup Rajma or Kidney Beans
1 Teaspoon Ginger Garlic Paste
½ Teaspoon red Chilly Powder
½ Teaspoon Garam Masala
3-4 tablespoon tomato and onion paste
Pinch of Heeng or Asafoetida
½ Cup Milk
Salt and red chilly powder as per taste
Recipe
Take a pressure cooker and warm water in it
Take it off the burner and add washed Daal, salt and Heeng (Asafoetida) to it
Keep it aside for two hours
Now boil the Daal and add some milk to it and mix it well
Take 2 tablespoon butter and add tomato and onion paste to it
Also add spices stated above to it
Now add this paste to the Daal
Add dollops of butter and serve it hot with Naan or Parantha or Chapatti
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