Cooking Instructions
- 1
Soak black urad or dal and rajma overnight
- 2
Pressure cook for 5 whistles.
- 3
In a kadai heat butter, add whole garam masala, saute onion puree for 4-5 minutes. Then add tomato puree and cook for another 5 minutes. Add the spices.
- 4
Once cooked add the cashew paste. Cook for 2 minutes.
- 5
Add water and let it boil
- 6
Add the boiled urad and rajma. Add kasuri methi. Garnish with chopped fresh coriander leaves and fresh cream.
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