Ingredients (measuring cup used, 1 cup = 250 ml) main ingredients: ¾ cup whole urad dal, 140 grams ¼ cup rajma, 40 grams 3 cups water for pressure cooking, 750 ml 1 medium onion or 50 grams onion or ½ cup finely chopped onions 1 or 2 green chilies, chopped 2 tsp ginger garlic paste or 6 to 7 garlic + 1 inch ginger, crushed to a paste in mortar-pestle 2 large tomatoes or 200 grams tomatoes, pureed or 1 cup tomato puree ½ tsp cumin seeds 2 to 3 cloves 2 to 3 green cardamoms 1 black cardamom 1 inch cinnamon 1 small to medium tej patta/bay leaf ½ tsp red chili powder 2 to 3 pinches of nutmeg powder or grated nutmeg 1 cup of water or add as required ¼ to ? cup low fat cream, 25% to 30% fat ½ tbsp low fat cream for garnish ¼ tsp kasuri methi/dry fenugreek leaves, crushed 3 tbsp butter, salted or unsalted salt as required for dhungar method: (optional) 1 small piece of charcoal ½ to ? tsp oil
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