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whole urad (whole black lentils) ¾ cup rajma (kidney beans) 2 tbsp cumin seeds (jeera) 1 tsp green chilles, slit 2 cinnamon (dalchini) 25 mm. (1") stick cloves (lavang) 2 cardamoms (elaichi) 3 chilli powder 1 tsp turmeric powder (haldi) ¼ tsp dry ginger powder (soonth) ¼ tsp fresh tomato pulp 1½ cups cream ¾ cup (150 grams) butter 3 tbsp Salt to taste

For garnishing

chopped coriander 2 tbsp butter 1 tbsp


1. Clean, wash and soak the whole urad and rajma overnight. Drain and keep aside.
2. Combine the dals and salt with 2 cups of water and pressure cook till the dals are overcooked. Whisk well till the dal is almost mashed.
3. Heat the butter in a pan and add the cumin seeds.
4. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom, and sauté well.
5. Add the chilli powder, turmeric powder, dry ginger powder and tomato pulp and cook over a medium flame till the oil separates from the tomato gravy.
6. Add the dal mixture, ¾ cup of water and salt if required and simmer for 10 to 15 minutes.
7. Add the cream and mix well.
8. Serve hot garnished with the coriander and butter.

Handy tip
You will require 4 medium tomatoes to make 1½ cups fresh tomato pulp.

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