Kali Masoor Dal Makhani

Name: Kali Masoor Dal Makhani
Total time: 16800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup red kidney beans; 1/2 cup kali Masoor Dal; 2 medium onions puree; 2 medium Tomatoes pureed; 1 teaspoon ginger-garlic paste; 1 tablespoon ghee or butter; 2 bay leaves; 2 pinch asafoetida; 1 big black cardamom; 1/2 teaspoon cumin seeds; 2 green chilies; 2 teaspoon fresh cream; 1 teaspoon rajma masala; 1/2 teaspoon Garam masala powder; 1 teaspoon Coriander powder; 1 teaspoon Red chilli powder or as per the taste; 1 teaspoon Fresh coriander leaves chopped

Sanchita Mittal @sm_thechef

Delhi

#Ingredient2
#Masoordal

Sabut kali masoor or red lentils and Kidney beans/Rajma are cooked with aromatic whole spices, dry spice powders and cream to make a wholesome gravy which goes best with rice and chapati.

#Ingredient2
#Masoordal

Sabut kali masoor or red lentils and Kidney beans/Rajma are cooked with aromatic whole spices, dry spice powders and cream to make a wholesome gravy which goes best with rice and chapati.

Sanchita Mittal @sm_thechef

Delhi

#Ingredient2
#Masoordal

Sabut kali masoor or red lentils and Kidney beans/Rajma are cooked with aromatic whole spices, dry spice powders and cream to make a wholesome gravy which goes best with rice and chapati.

#Ingredient2
#Masoordal

Sabut kali masoor or red lentils and Kidney beans/Rajma are cooked with aromatic whole spices, dry spice powders and cream to make a wholesome gravy which goes best with rice and chapati.

Saved

Ingredients

4 hours 40 minutes

4 servings

1/2 cupred kidney beans
1/2 cupkali Masoor Dal
2medium onions puree
2medium Tomatoes pureed
1 teaspoonginger-garlic paste
1 tablespoonghee or butter
2bay leaves
2 pinchasafoetida
1big black cardamom
1/2 teaspooncumin seeds
2green chilies
2 teaspoonfresh cream
1 teaspoonrajma masala
1/2 teaspoonGaram masala powder
1 teaspoonCoriander powder
1 teaspoonRed chilli powder or as per the taste
1 teaspoonFresh coriander leaves chopped

Saved

Steps

4 hours 40 minutes

1

Wash and soak rajma and black Masoor for 4 hours.
2

Cook with four cups of water and salt in a pressure cooker for 25 minutes.
3

Heat ghee in a wok, add cumin seeds, asafoetida, black cardamom and bay leaves.
4

When the cumin seeds splutter, add onion purée and cook for 2 minutes
5

Add tomato purée and ginger garlic paste and stir-fry till ghee separates.
6

Add green chillies, rajma masala, garam masala powder, coriander powder and red chilli powder and sauté for a minute.
7

Add cooked rajma to the mixture and bring to a boil.
8

Simmer for about ten minutes covered with a lid.
9

Pour the cream and mix well stirring continuously to avoid curdling of cream
10

Serve hot garnished with chopped coriander leaves and a drizzle of cream.