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Tip: this recipe tastes just as good (even better!) the following day after reheating properly. chef kapoor likes it cold too! but the parathas should be hot.
- Pick, wash and soak whole black urad and rajma overnight in three cups of water.
- Peel and chop the onion, ginger and garlic finely. wash and chop the tomatoes.
- Cook the soaked dal and rajma in three cups of water with salt, red chili powder and half the chopped ginger till dal and rajma are cooked and soft.
- Heat oil and butter in a thick-bottomed pan. add cumin seeds, when it crackles add chopped onions and fry till golden brown.
- Add chopped ginger, garlic and chopped tomatoes. sauté till tomatoes are well mashed and fat starts to leave the masala. add boiled dal and rajma to this. adjust seasoning.
- Add garam masala powder and simmer on very low heat for fifteen minutes.
- Add fresh cream and let it simmer for another five minutes.
- Serve hot with naan or paratha.
This recipe was contributed by bhuvanaygsr on 29 Apr 2002
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