Masoor Dhal - 100ml
Mixed dry beans - 200ml (can use Red kidney beans, Kidney beans, Lead beans, Black eye beans, Broad Beans etc)
Finely chopped onion - 100ml
Chopped Tomato - 150ml
garam masala powder - 1/2 tsp
Coriander for garnishing
For this curry, I normally use Masoor 100ml and mixed dry beans of 200ml. Soak all dry beans, except Masoor overnight. Next day, add masoor to soaked dhal and pressure cook with a pinch of turmeric and some salt.
Dry Grind:
Kashmiri Red Chillies - 5-6
Green Chillies - 1 or 2
Coriander Powder - 1 tsp
Cumin seeds - 1/2 tsp
Turmeric - 1 pinch
Cloves - 4
Cinnamon - 1 small piece
Cardamom - 1
Fennel seeds/Saunf - 1/4 tsp
Ginger - 1/2 tsp
Garlic - 1/2 tsp
Curry leaves - 5-6 leaves
Kus kus - 1/2 tsp
Grind the masala in a small jar, without any water, Masala will be a bit course since you do not add water and it is quite ok. If you add water the taste will be different, which is good as well. However, you end up adding more oil to fry it.
Fry onion with a bit of oil until it becomes brown. Then add ground masala and fry for 2 minutes on low flame. (if you add water to masala, you can add extra oil and may need to fry it a bit longer, until raw masala smell goes). Then add tomato and fry for 3-4 minutes on medium flame. Then add cooked dhals, salt and 2 cups of water, cook on low to medium flame for 20-30 minutes. This is very important as it adds flavor to the curry and beans will get all the masala soaked up as well. You can keep adding little hot water if it gets very thick. If you want you can add some lime juice after taking out from flame.
Finally garnish with some coriander.
Normally I do not add cream in this curry. However, if I am cooking mainly for kids, usually add 2 table spoons of fresh cream.
Mixed dry beans - 200ml (can use Red kidney beans, Kidney beans, Lead beans, Black eye beans, Broad Beans etc)
Finely chopped onion - 100ml
Chopped Tomato - 150ml
garam masala powder - 1/2 tsp
aamchoor powder - 1/2 tsp
lime - 1/2 - OptionalCoriander for garnishing
For this curry, I normally use Masoor 100ml and mixed dry beans of 200ml. Soak all dry beans, except Masoor overnight. Next day, add masoor to soaked dhal and pressure cook with a pinch of turmeric and some salt.
Dry Grind:
Kashmiri Red Chillies - 5-6
Green Chillies - 1 or 2
Coriander Powder - 1 tsp
Cumin seeds - 1/2 tsp
Turmeric - 1 pinch
Cloves - 4
Cinnamon - 1 small piece
Cardamom - 1
Fennel seeds/Saunf - 1/4 tsp
Ginger - 1/2 tsp
Garlic - 1/2 tsp
Curry leaves - 5-6 leaves
Kus kus - 1/2 tsp
Grind the masala in a small jar, without any water, Masala will be a bit course since you do not add water and it is quite ok. If you add water the taste will be different, which is good as well. However, you end up adding more oil to fry it.
Fry onion with a bit of oil until it becomes brown. Then add ground masala and fry for 2 minutes on low flame. (if you add water to masala, you can add extra oil and may need to fry it a bit longer, until raw masala smell goes). Then add tomato and fry for 3-4 minutes on medium flame. Then add cooked dhals, salt and 2 cups of water, cook on low to medium flame for 20-30 minutes. This is very important as it adds flavor to the curry and beans will get all the masala soaked up as well. You can keep adding little hot water if it gets very thick. If you want you can add some lime juice after taking out from flame.
Finally garnish with some coriander.
Normally I do not add cream in this curry. However, if I am cooking mainly for kids, usually add 2 table spoons of fresh cream.
No comments:
Post a Comment