I don't remember where I copied this recipe from. But you can enjoy.
Ingredients:
1 cup Whole Black Udad Dal
Half Cup Rajma
1 table spoon Chana Dal
2 Bay Leaves
4 cloves
1 piece cinamon
2 elaichi
jeera
Coriander powder
Haldi
Red Chilli Powder
pinch of hing
amchur powder ( optional)
pav bhaji powder ( my addition to the recipe)
Tomato Paste( Or you can make purees of tomatoes at home - paste is easier and gives nice color to the dal),
1 big onion
ginger garlic paste ( 1 spoon)
green chillies -2
Coriander - for garnish
Fresh Cream - half cup (milk can be used if cream not available).
Method:
Pressure cook the dals with salt and Bay leaf, 1 elaichi and cinamon. In a pan, put some oil and all the akkha garam masala, once it splurts, add jeera, ginger garlic paste, chilli and onions. Add little salt ( depending on how much u put in the dal) once it becomes red, add the tomato paste and 1 cup of water. The gravy is now deep red color, add the haldi, and all the dry masala, ( Chili powder, amchur, hing, corainder powder, pav bhaji powder) and half of the cream ( or milk if using). mix well. Let it come to boil and add teh dals mashing it slowly. The dals need to be mashed in the pressurecooker first and then added to the gravy. Keep ading the dals and mashing it slowly. and bring ti to a nice boil. Add water about 2 cup managing the consistency. You will now get teh aroma of the dal.tasteit to see if the masalas are gelled in the dal. The dal by itself will taste bland so you will need to add a little more of the dry masalas at this time. ( pavbhaji masala especially) .ONce it comes to anice boil, add the balance of the cream, coraiander leaves and put of the gas. You can add drops of the cream before serving.
Ingredients:
1 cup Whole Black Udad Dal
Half Cup Rajma
1 table spoon Chana Dal
2 Bay Leaves
4 cloves
1 piece cinamon
2 elaichi
jeera
Coriander powder
Haldi
Red Chilli Powder
pinch of hing
amchur powder ( optional)
pav bhaji powder ( my addition to the recipe)
Tomato Paste( Or you can make purees of tomatoes at home - paste is easier and gives nice color to the dal),
1 big onion
ginger garlic paste ( 1 spoon)
green chillies -2
Coriander - for garnish
Fresh Cream - half cup (milk can be used if cream not available).
Method:
Pressure cook the dals with salt and Bay leaf, 1 elaichi and cinamon. In a pan, put some oil and all the akkha garam masala, once it splurts, add jeera, ginger garlic paste, chilli and onions. Add little salt ( depending on how much u put in the dal) once it becomes red, add the tomato paste and 1 cup of water. The gravy is now deep red color, add the haldi, and all the dry masala, ( Chili powder, amchur, hing, corainder powder, pav bhaji powder) and half of the cream ( or milk if using). mix well. Let it come to boil and add teh dals mashing it slowly. The dals need to be mashed in the pressurecooker first and then added to the gravy. Keep ading the dals and mashing it slowly. and bring ti to a nice boil. Add water about 2 cup managing the consistency. You will now get teh aroma of the dal.tasteit to see if the masalas are gelled in the dal. The dal by itself will taste bland so you will need to add a little more of the dry masalas at this time. ( pavbhaji masala especially) .ONce it comes to anice boil, add the balance of the cream, coraiander leaves and put of the gas. You can add drops of the cream before serving.
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