Instruction to make Recipe
- Boil sabuturad and rajma in three cups of water with salt and half the red chilli powder and half
the ginger. Cook for three whistles in a pressure cooker or until the rajma is completely soft.
- Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic
and onion and sauté till golden brown.
- Add slit green chillies, tomatoes pureeand sauté on high heat. Add the remaining red chilli powder
and sauté till the tomatoes are reduced to a pulp.
- Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too
thick. Add garam masala powder and adjust salt.
- Simmer on low heat till the dals are totally soft and well blended.
- Serve hot. Garnish with a swirl of cream and sprigs of fresh coriander.