1 cup (160 g) 5 oz Split red gram (arhar daf)
4 cups (1 litre) 32 fl oz Water
Salt to taste
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
1 tbsp (18 g) Garlic (lasan) paste
1/2 cup (100 g) 3 1/2 oz Butter
1/2 cup (100 ml) 3 1/2 oz Cream
1 cup (200 g) 7 oz Yoghurt (dahi), whisked
1 tsp (2 g) Cumin (jeera) seeds
1 cup (120 g) 4 oz Onions, finely chopped
1 tbsp (12 g) Garlic, chopped
3 tsp (15 ml) Lemon (nimbu) juice
1 tsp (2 g) Black pepper (kali mirch) powder
4 cups (1 litre) 32 fl oz Water
Salt to taste
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
1 tbsp (18 g) Garlic (lasan) paste
1/2 cup (100 g) 3 1/2 oz Butter
1/2 cup (100 ml) 3 1/2 oz Cream
1 cup (200 g) 7 oz Yoghurt (dahi), whisked
1 tsp (2 g) Cumin (jeera) seeds
1 cup (120 g) 4 oz Onions, finely chopped
1 tbsp (12 g) Garlic, chopped
3 tsp (15 ml) Lemon (nimbu) juice
1 tsp (2 g) Black pepper (kali mirch) powder
method
1. Wash the split red gram and boil in 1 litre (32 fl oz) water with salt, red chilli powder, and turmeric powder. Cook until the gram is tender and the grain is broken and the mixture is semi-thick.
2. Reduce heat and add the garlic paste; uncover the pan and cook for a further 10 minutes, stirring all the time.
3. Add half the butter, cream, and yoghurt. Stir until all these ingredients are completely absorbed. Cover the pan and cook for a further 10 minutes.
4. While the mixture is coohing, heat the remaining butter in another pan. When heated, add die cumin seeds and saute until they crackle. Add the onions and garlic and fry until they become translucent; then add to the gram mixture and stir.
5. Cook for another 5 minutes. Add the lemon juice and black pepper powder; stir.
2. Reduce heat and add the garlic paste; uncover the pan and cook for a further 10 minutes, stirring all the time.
3. Add half the butter, cream, and yoghurt. Stir until all these ingredients are completely absorbed. Cover the pan and cook for a further 10 minutes.
4. While the mixture is coohing, heat the remaining butter in another pan. When heated, add die cumin seeds and saute until they crackle. Add the onions and garlic and fry until they become translucent; then add to the gram mixture and stir.
5. Cook for another 5 minutes. Add the lemon juice and black pepper powder; stir.
serving amount
serves: 4 - 6
rate this recipe
5.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
