1 3/4 cups (250 g) 9 oz Whole black gram (urad dal)
1 cup (200 g) 7 oz Tomato paste
2 1/2 cups (500 ml) 16 fl oz Tomato puree
1 1/4 cups (250 ml) 8 fl oz Cream
1 tbsp (15 g) Ghee
1 Ginger (adrak), 1 inch piece, julienned
2 1/2 tbsp (50 g) 1 3/4 oz White butter
1 tbsp (15 ml) Cream
1 cup (200 g) 7 oz Tomato paste
2 1/2 cups (500 ml) 16 fl oz Tomato puree
1 1/4 cups (250 ml) 8 fl oz Cream
1 tbsp (15 g) Ghee
1 Ginger (adrak), 1 inch piece, julienned
2 1/2 tbsp (50 g) 1 3/4 oz White butter
1 tbsp (15 ml) Cream
method
1. In a heavy-bottomed pan, boil 6 cups water. Add the black gram and cook on medium heat till the grains are just a little tender and begin to split.
2. Add the tomato paste, tomato puree, and cream; simmer (adding hot water if necessary) for 2 hours or more till the black gram is soft and the mixture turns a rich red in colour.
3. Heat the ghee in a wok (kadhai); saute the ginger and add to the black gram mixture.
4. Add a dollop of white butter; serve hot garnished with a swirl of cream.
2. Add the tomato paste, tomato puree, and cream; simmer (adding hot water if necessary) for 2 hours or more till the black gram is soft and the mixture turns a rich red in colour.
3. Heat the ghee in a wok (kadhai); saute the ginger and add to the black gram mixture.
4. Add a dollop of white butter; serve hot garnished with a swirl of cream.
serving amount
serves: 4 - 6
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