Satvik thali

Name: Satvik thali
Cuisine: Indian
Ingredients: 3/4 cup whole urad (whole black lentil); 2 tbsp rajma (kidney beans); to taste salt; 3 tbsp butter; 1 tsp cumin seeds (jeera); 2 green chillies, cut lengthwise; 25mm stick cinnamon (dalchini); 2 cloves (laung / lavang); 3 cardamoms (elaichi); 1/2 cup finely chopped onions; 1/2 tsp ginger-garlic (adrak-lehsun) paste; 1 tsp chilli powder; 1 tbsp fresh cream for the garnish; 2 tbsp chopped coriander (dhania); 1/2 cup cream; 1 1/2 cups fresh tomato pulp; 1/4 tsp turmeric powder (haldi)

Babita Kothari @cook_9748727

#navratrisatvikfood

Babita Kothari @cook_9748727

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Ingredients

3/4 cupwhole urad (whole black lentil)
2 tbsprajma (kidney beans)
to tastesalt
3 tbspbutter
1 tspcumin seeds (jeera)
2green chillies, cut lengthwise
25mmstick cinnamon (dalchini)
2 cloves(laung / lavang)
3cardamoms (elaichi)
1/2 cupfinely chopped onions
1/2 tspginger-garlic (adrak-lehsun) paste
1 tspchilli powder
1 tbspfresh cream for the garnish
2 tbspchopped coriander (dhania)
1/2 cupcream
1 1/2 cupsfresh tomato pulp
1/4 tspturmeric powder (haldi)

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Steps

1

Clean, wash and soak the whole urad and rajma overnight.
2

Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
3

Whisk till the dal is almost mashed. Keep aside.
4

For the tempering, heat the butter in a deep pan and add the cumin seeds.
When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
5

Add the ginger-garlic paste,chilli powder, turmeric powder and tomato pulp and cook over a medium flame till the mixture leaves oil.
Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
6

Add the cream and mix well. Simmer for 2 to 3 more minutes.
Serve hot garnished with coriander and fresh cream.