When I first tried this recipe out, I wanted to try something new, not like the routine onion tomato gravy in Punjabi food, Then I came across this recipe by Sanjeev Kapoor's , I tweaked it just a little using couple ideas in Chef Harpal Singh's recipe.
One of my favourite and easiest recipes :)
Adapted from chef Sanjeev Kapoor recipe: Video link and
Chef Harpal Singh recipe: Video link
Ingredients: (serves 4 people)
1 cup black urad dal
1/4 cup red beans
1 large tomato pureed
2-3 cloves garlic crushed
1 tbsp ginger paste
1 green chilly crushed
1 tsp cumin
1.5 tsp red chilly powder
1 tsp garam masala
1 tbsp ghee (clarified butter)
2 tbsp heavy cream (optional)
Salt to taste
Method:
- Soak the urad dal and rajma overnight and add salt and cook in pressure cooker or instant pot
- for instant pot: cook 1 cup dal and red kidney beans in 3 cups water on high pressure for 12 minutes if soaked. if not soaked then cook on high pressure for 35 minutes. let the dal cool and let the pressure release
- If cooking on stove top pressure cooker use same water to dal ratio, cook for 4-5 whistles.
- the dal should be soft enough to be crushed with fingers.
- take some dal on the side and blend it
- Take ghee in a thick bottomed pan, add cumin then ginger, garlic and green chilly paste.
- Add tomato puree couple minutes later, and then salt.
- Add red chilly powder and then the cooked dal (both the blended and rest, blended dal makes the dal thicker consistency)
- Add garam masala and let the dal simmer on low flame for 20-25 min.
- If you wish to add extra cream or butter you can add it at the end :) :)
- Enjoy with rice or naan :)
NOTE: For vegan option, use vegan butter instead of clarified butter and do not add cream :)
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