Hope you all had a great festive season and I am back with a let us say a bang too after a long blogging break. I have missed out on a lot of events and also I have a lot of catching up to do with fellow bloggers cooking. I just hope for a good year ahead of me and pray God to rescue the world from this economic slowdown. But at least with this slowdown people have learned to appreciate the home cooked food than eating out. To this day's dish here we go...
A bowl full of proteins and fibre and who could say no to this. After the first time I tasted this I got hooked to this recipe and remember demanding my mother to make this each and every other day. I never got tired of eating this at all. Here goes my version of doing this.
Black lentils / Karuppu Ulundu – 1 cup
Red kidney beans / Rajma – ½ cup
Green gram – a handful
Onions – 2
Tomatoes, big – 2
Green chillies – 2
Ginger garlic paste – 1 tsp
Cumin seeds – 1 tsp
Red chili powder – 1 tsp
Turmeric powder – ½ tsp
Garam masala powder – 1 tsp
Cream – 3 tbsp
Butter – 2 tbsp
Salt – to taste
Ghee / oil – 2 tbsp
Soak both the lentils and the beans for 8 hours or overnight, the green gram just an hour before u start cooking. Pressure cook together till they are soft. Chop the onions and tomatoes finely. Slit the green chillies.
In a kadai heat the ghee and add the cumin seeds. When they splutter add the chopped onions and green chillis and sauté the onions turn pink. Now add the ginger garlic paste and fry till the raw smell disappears. Add the turmeric, red chilli powder and salt and mix well. Now add the chopped tomatoes and cook for 5-6 minutes.
Add the pressure cooked dals along with a cup of water and mix well till they are well coated with the masala mixture. Cook covered till it comes to a boil on a medium heat. Add butter, mix well and cook for 5 minutes. Add the cream and garam masala, mix well and serve with hot rotis.
This is off to RCI: Haryana hosted by Easy Crafts.
Labels: Dal Recipes, North Indian Cuisine, Side Dishes - Chappatis / Rotis