Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Black gram

  2. 1 teaspoon 5ml Garlic paste

  3. 1 teaspoon 5ml Ginger paste

  4. 1 teaspoon 5ml Onion - crushed (medium)

  5. 2 teaspoons 10ml Tomatoes - finely chopped (medium)

  6. 1 teaspoon 5ml Red chile powder

  7. 1 cup 237ml Half and half cream

  8. 4 Cloves Cinnamon stick - (1 inch)

  9. 2 teaspoons 10ml Butter

  10. 1 teaspoon 5ml Cumin seeds Salt - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Boil black gram until the seed partly splits in the center. Keep aside. In a deep skillet heat oil and when oil is hot add cloves, garlic, ginger, onion, salt and cinnamon. Fry until onion turns pale brown and then add chile powder. Fry for another three minutes. Now add tomato and fry for another five minutes. Next add boiled black gram, one cup of water and stir well. Let cook on low heat for 30 minutes. When the liquid is absorbed (that is, the dal turns slightly thick) add cream and stir well. Let cook for five more minutes and remove from heat. In another skillet, heat butter and add cumin seeds when butter has melted. Fry for two minutes and then add the above dal. Stir once and remove from heat. Goes well naan, paratha and bread.


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