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SuperVeggieDelight - Dal Makhani

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More recipes at http://www.indianrecipevideo.comIngredients1 cup whole urad or black gram lentil1/3 cup kidney beans( Rajma)1 tbs grated ginger2 tsp coarsely ground fennel seedsRed chilli powder (accord to taste)1 tsp. turmeric powder3-4 tbs. ghee or clarified butter or oil1 tsp. cumin seedsA large pinch of hing1 tbsp minced ginger&garlic1 medium onion (thinly chopped ,optional)2-3 medium tomatoes, finely chopped1/2 tsp. Garam Masala1/2 cup fresh cream.2 tbs. chopped coriander leaves (optional)Salt to taste5-6 cups water (to cook dal)Wash and soak black urad whole and rajma overnight.Cook the soaked dal and rajma in 5-6 cups of water with salt, red chili powder, fennel seeds powder, turmeric, and grated ginger till dal and rajma are done/soft ( I pressure cooker for 10-12 whistles). Lightly mash dal and rajma mixture, keep aside. Heat oil or butter in a thick bottomed pan. Add cumin seeds and hing, let it crackle. Add ginger, garlic, chopped onions, and cook till light golden brown in color. Add garam masala and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add mashed dal and rajma to this mixture and little water ( desired consistency). Correct seasoning, and simmer at very slow flame for 15-20 minutes.Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving.


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