Prep Time: 20 minutes | Cook Time: 150 minutes | Total Time: 170 minutes
Course: main | Servings: 8
Difficulty level: medium
Ingredients
For cooking the lentils
- 160 g Urad dal, whole / chilka, raw, soaked overnight
- 40 g Jammu Rajma, soaked overnight
- 900 ml Water, for pressure cooking
- 6 g Salt, to season
For the tadka
- 10 ml Cow Ghee, for sauté
- 2 g Cumin seed / jeera, whole seeds
- 120 g Onion, finely chopped
- 8 g Ginger, fresh, grated
- 10 g Garlic, grated
- 250 g Tomato, hybrid, raw, pureed
- 1 g Turmeric / haldi, powder
- 2 g Dried chillies, powder, Kashmiri style
- 2 g Garam Masala, powder
- 1 g Kasuri methi, crushed
For finishing
- 20 g Butter, cubed
- 25 ml Cream, fresh, stirred in
Instructions:
Cooking the lentils
- Soak whole black gram and rajma overnight. Rinse well before cooking.
- Pressure cook with water and salt until fully soft and creamy, about 10 to 12 whistles, then mash lightly.
Making the tadka
- Heat ghee, add cumin seeds and let them crackle.
- Add onions and cook until golden. Add ginger and garlic and cook until raw aroma disappears.
- Add tomato puree, turmeric and red chilli powder. Cook until thick and glossy and fat separates at edges.
- Add cooked dal and enough hot water to reach a thick simmering consistency. Simmer covered 60 to 90 minutes, stirring and scraping the base occasionally.
- Add butter, garam masala and crushed kasuri methi. Simmer 5 minutes.
Finishing
- Add cream if using, stir gently and rest 10 minutes before serving.
Nutrition (Per Serving)
Calories: 135 kcal | Protein: 6.3 g | Carbohydrates: 14.8 g | Fat: 5.1 g | Fiber: 6.1 g