No. of Portions
Whole urad dal (with skin):2.250Kg
Rajmah (large red):750Gm
Red chilly paste:100Gm
Fresh Tomato puree:1.5Kg
1.Soak whole urad and rajmah overnight.
1. Cook both the dals separately till soft. Mix and mash lightly.
2.Add salt and turmeric.
3.Heat oil and half the white butter. Add ginger-garlic-red chilly paste and fry well.
4.Add tomato puree and cook for a few minutes.
5.Add half the coriander leaves. Add this mixture to the dal. Add remaining white butter, butter and cream reserving some for garnish.
6.Serve hot garnished with remaining coriander leaves, cream and butter.
Dark brown in color Well cooked and slightly mashed dals, adequately seasoned and mildly spiced, with a distinct buttery flavour