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½ cup split black gram (Black urad dal)
1/4 cup kidney bean (Rajma)
¼ cup Bengal gram (Chana dal)
1 finely chopped onion
2 tomatoes, boiled and ground
1 tsp ginger-garlic paste
½ tsp cumin seeds
¼ tsp dried fenugreek leaves (Kasturi methi)
Coriander leaves4 tsp
clarified butter1 tsp
red chilli powder¼ tsp
turmeric powder
Salt to taste

1. Soak black gram, kidney bean and Bengal gram overnight and boil with salt till done.
2. Heat clarified butter in a pan
3. Add cumin seeds and when it splutter add chopped onions and cook till golden brown.
4. Add ginger-garlic paste and add boiled tomato puree and stir fry on high flame
5. Add turmeric powder, salt and chilli powder.
6. Add boiled black gram, kidney bean and Bengal gram and mix well.
7. Sprinkle hand-crushed fenugreek seed.
8. Garnish with coriander leaves and serve hot in a copper-bottomed handi.