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
Main
Vegetarian
yes