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| Cooking Time |
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| Ingredients |
- 50g (soaked) whole black beans
- 1 tablespoon coriander leaves
- 10g (soaked) rajma
- 10g (soaked) channa dal
- 1-tablespoon ginger-garlic paste
- 30g yogurt
- 50g blanched chopped tomato
- 1/2 small onion (chopped)
- Salt
- Red chilly powder
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| Method: |
- Take the pulses and clean them properly.
- Add water, salt, chili powder, ginger garlic paste and cook in pressure cooker for about 40 minutes or till the dals get cooked.
- Mash the dals and leave on low flame, so that the pulses get properly mixed.
- Add the beaten yogurt and cook for 3-4 minutes.
- Take a pan and heat a tablespoon of water. Add onions and cook till they soften.
- Add chopped tomatoes, chilly and little salt. Stir for about 5 minutes.
- Add this mixture to the dals and simmer for about 5 minutes.
- Garnish makhani dal with coriander leaves and then serve it hot.
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