Ingredients

  • 1c Black grams

  • 1/2 c Bengal grams

  • 1/4 c Kidney beans

  • 1 T Ginger

  • 2-3 Green chilli

  • 4 T Butter

  • 2 T Cream

  • 1 1/ 2 c tomatoes, chopped fine

  • 1 1/2 c onions, chopped fine

  • 7-8 cloves garlic

  • 1 t c umin seeds

  • 1 pinch asafoetida

  • 2 t red chilli powder

  • salt to taste

Method

1. Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .

2. Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.

3. Heat 2 tbsp. of butter in a pan.

4. Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.

5. Add ging er-garlic paste and finely chopped onions. Fry until golden brown.

6 . Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).

7. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.

8. Add the remaining butter and cook for 2 minutes.

Servings

4

Prep Time

20 min

Cook Time

20 min

Category

yes

Source

2005213164522