Black Urad and Rajma Gravy

Black Urad and Rajma Gravy

Soaked whole legumes are said to contain a myriad of healing health benefits. Black urad dal has a high protein value when compared to other legumes. It is an excellent source of dietary fibre, isoflavones, vitamin B complex, iron, magnesium, copper, zinc, potassium and phosphorus.

Ingredients

• Whole black urad dal – 3/4th cup
• Rajma – 1/4th cup
• Butter – 1/4th cup
• Finely chopped garlic – 1 tbs.
• Finely chopped onion – 1 medium
• Green chillies – 2
• Pureed tomato – 300 gm
• Ginger garlic paste – 1 – 1½ tbs.
• Cloves – 2
• Cardamom – 4
• Cinnamon – 1 inch
• Biryani leaves – 2
• Kashmiri chilli powder – 1 – 1½ tbs.
• Salt to taste
• Fresh cream and cut coriander leaves to garnish

Method

• Wash and soak urad dal and rajma overnight, or for 9 hours minimum.
• Cook the soaked and drained urad dal and rajma in a pressure cooker with 750 ml of water along with half a tablespoon of Kashmiri chilli powder, ginger garlic paste and the whole spices for nearly 20 minutes on low flame after the 1st whistle.
• In a thick-bottomed pan, warm butter.
• Add the garlic, onions and slit green chillies. Fry till golden.
• Add 1 tbs. ginger garlic paste and fry till the raw smell disappears.
• Add 1 tbs. Kashmiri chilli powder and fry for 10 seconds.
• Add tomato puree and salt. Fry till oil separates.
• Add drained and very softly cooked urad dal and rajma. Keep the drained water aside for later use.
• Fry this for 3 to 4 minutes. Add the drained water and simmer for 15 to 20 minutes, stirring every 3 minutes.
• Adjust the consistency of gravy with water if it’s too thick.
• Garnish with cut coriander leaves and fresh cream.