Ingredients

• 2 cup - whole black gram (urad)
• 1 cup - kidney bean (rajma)
• 1/2 cup - garlic cloves (chopped)
• 2 tsp - ginger (chopped)
• 4 tsp - green chilli (chopped)
• 4 - tomato(chopped)
• 2 tsp - dried fenugreek leaves
• 1 pinch - asafetida
• 2 tsp - cumin seeds
• 2 tsp - turmeric powder
• 2 tsp - coriander powder
• 2 tsp - kashmiri mirch
• salt to taste
• 2 tsp - garam masala powder
• 2 tbsp - chopped coriander
• 4 tbsp - clarified butter (ghee)

How to Make Mah rajma di dal

• Wash both pulses together and boil in one glass water in a pressure cooker.
• As water starts to boil add 3 glass more water, a pinch of a salt, a pinch of ginger, a pinch of garlic and close the lid.
• Pressure cook for 8 whistles.
• Heat ghee in a pan and add asafetida, fenugreek leaves, cumin seeds, garlic and ginger one by one (after saute each for 1 minute).
• Now add all spices and salt except for our garam masala and add chopped tomato and green chilly.
• Stir frequently till all the spices and aromatics mix together and ghee comes out.
• Transfer this tempering over boiled dal and stir on low flame for 15 minutes.
• If your dal is not ready you can go for 2 more whistle along with tempering.
• Garnish with chopped coriander, garam masala, and butter.
• Ready to eat with naan, rice and roti.
• Recipe Courtesy: Cooking With Sapana