Ingredients vegetarian 10 servings

1 1/4 cups Whole black gram (washed) 1/4 cup Kidney beans (soaked and drained) 2 nos medium tomatoes (blanched and chopped) 5 gms Ginger(chopped) 6 cloves Garlic (chopped) 4 nos green chilies (chopped) 2 nos. Red whole kashmiri chilies salt according to taste 1/2 tsp Red chili powder For tempering: 1 tbsp. Ghee 1 small onion chopped 5 gms Ginger chopped 1/2 tbsp. Red chili powder

Directions

1. Bring 6 1/2 cups of water to boil on high heat in a pressure cooker.
2. Add black geam and all ingredients except those for tempering. Stir once.
3. Close cooker, bring to full presure on high heat reduce heat and cook for 50 min. The cooking time may need adjustment depending on the size and type of cooker.
4. Remove from heat and allow to cool down naturally.
5. Once cooled, open the cooker and partially mash dal with the back of a ladle.
6. Place cooker with dal on low heat simmer to obtain a creamy consistency for about 5 min stirring occasionally.
7. For tempering:Heat ghee in a pan and add onions and fry till transparent.
8. Add ginger and continue frying till onion is golden brown remove pan from heat add chili powder and pour evenly over dal mix it well.
9. Serve hot

If required, add some butter and coriander leaves for garnishing

Comments

jean chaurasia

very tasty. Thanks.

Divya

I agree with Neena but the recipe is authentic, congrats.

Neena Bhatnagar

Its not mentioned in the recipe whether the black grams will be soaked or not. How can they be cooked without getting soaked.Please explain