|
Ingredients
|
Quantity
|
|
Black gram (whole)
|
250gms
|
|
Kidney beans
|
50gms
|
|
Onions
|
1
|
|
Tomatoes (large)
|
1
|
|
Ginger
|
2” piece
|
|
Garlic
|
½ pod
|
|
Green chillies
|
10gms
|
|
Red chilli pwd
|
5gms
|
|
Turmeric
|
¼ tsp
|
|
Oil
|
30ml
|
|
Ghee (clarified butter)
|
60gms
|
|
Cumin seeds
|
½ tsp
|
|
Salt
|
to taste
|
|
Coriander leaves
|
|
Clean and soak gram and beans separately for at least 4
hours. Boil kidney beans. When half cooked, add gram and oil and boil till both
are well cooked. Heat half the ghee. Add cumin seeds, sliced ginger, sliced
onion and chopped garlic, and fry till golden brown. Add turmeric, chilli
powder and chopped tomatoes and fry till tomatoes are cooked. Add gram and
beans half of the chopped coriander leaves. Cook on a slow fire stirring
constantly for another 20 minutes. Add the remaining ghee and remove from the
fire. Garnish with remaining chopped coriander leaves.
