- 1 cup whole black gram dal
- 2 tbsp Red kidney beans
- salt To taste
- ½ tbsp Ginger-garlic paste
- 2 tbsp vegetable oil
- Pinch of Cumin seeds
- 1 to 2 onions, chopped
- 2 green chili, finely chopped
- 1 to 2 tomatoes, chopped
- 1 tsp Red chili powder
- 1/2 tsp Turmeric powder
- 1 tbsp Unsalted Butter
- 1 tbsp Knorr Chef’s Dal Masala
- 1 tbsp Low fat Cream
In a pressure cooker, boil 1 Cup (150 g) of soaked whole black gram and soaked red kidney beans in about 2½ Cups (400ml) of water along with ½ tsp turmeric.
In a separate frying pan, heat 2 tbsp vegetable oil and fry 1 tsp cumin seeds. Add 1-2 chopped onion and sauté until light brown.
Add 1-2 chopped tomatoes, 1/2 tbsp Ginger-Garlic Paste, 1 tsp Red Chilli Powder, ¼ tsp of turmeric powder and salt to taste. Cook on slow flame till the oil separates.
Now add the boiled dal along with about 1½ cups (200 ml) of water and bring to boil.
Add 1 tbsp (10 g) Knorr Chef’s Dal Masala, mix well and cook until the dal is thick.
Finish with dollop of butter and low fat cream. Mix well and enjoy!