Recipe by Charishma_Ramchandani
A recipe of the famous Indian chef, Sanjeev Kapoor! Found it in the 'Weekend' magazine today!
Top Review by mianbao
I made this yesterday, mainly to freeze for lunches. I used 3/4 cup kidney beans, which I cooked on the stovetop, instead of the 3 different kinds of beans. Other than that, and using slightly less oil, I followed the recipe strictly. I did feel the flavor had mellowed today, 24 hours after cooking. However, I still feel, that while it is good, some additional kind of spice would have added to the flavor. Thank you for posting this recipe.
- 1⁄4 cup black bengal gram dal, split (chana dal)
- 1⁄4 cup red kidney beans (rajma)
- 1⁄4 cup Urad Dal
- 2 medium onions
- 9 cloves garlic
- 1 green chili
- 4 medium tomatoes
- 1⁄4 cup coriander leaves
- 4 tablespoons oil
- 1⁄2 teaspoon red chili powder
- 1 tablespoon cumin powder
- 2 tablespoons kasuri methi
- 10 tablespoons yogurt
Directions See How It's Made
- Firstly, clean, wash and soak all the dals in sufficient water for minimum 6 hours.
- Peel and finely chop onion and garlic.
- Wash, remove stem and finely chop green chillies.
- Next, wash and finely chop the tomatoes.
- Do the same for the corriander leaves.
- Drain soaked dals, then add 6 cups water and pressure-cook for 30 minutes or until the dals are completely cooked.
- Mix them well, using a round ladle.
- Meanwhile, heat oil in a pan.
- Add garlic and stir-fry briefly until golden brown.
- Add onion and green chillies.
- Saute for 4-5 minutes or until the onion is golden-brown in colour.
- Add red chilli and cumin powders and stir-fry briefly.
- Add tomatoes (chopped) and cook on high flame for 3-4 minutes, stirring continuously.
- Stir in the cooked dals and butter.
- Mix well.
- Add salt, chopped corriander leaves and cook dal for 10 minutes on low flame, stirring continuously, then add yogurt and mix well
- Crus kasoori methi between the palms.
- Sprinkle on the dal and serve hot with White Basmati rice!