Ingredient:
For Dal:
3/4 cup Whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
2 cups Rajma beans (soaked in water overnight with a pinch of soda bicarb)
1 cup Onions, chopped finely
3/4 cup Tomatoes, chopped finely
1 tbsp Ginger-garlic paste
2 tsps Garam masala powder
2 tsp Chilli powder
1 tsp Turmeric powder
2-3 Green chillies, slit lengthwise
1 cup Coriander leaves, chopped finely
2 tbsp Cream
4 tbsp Ghee
Oil
Salt to taste
For Dumplings:
5 cups: Whole wheat flour, sieved
1 cup Ghee, melted
2 tbsp Curd
Salt to taste
Method:
Pressure cook rajma and black gram till it becomes soft.
Heat 4 tbsp oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick. Pour over cream and ghee.
Knead a soft dough with flour, ghee, curd, salt and just enough water.
Roll into lemon-sized balls. Cover and keep for one hour.
Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.
For Dal:
3/4 cup Whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
2 cups Rajma beans (soaked in water overnight with a pinch of soda bicarb)
1 cup Onions, chopped finely
3/4 cup Tomatoes, chopped finely
1 tbsp Ginger-garlic paste
2 tsps Garam masala powder
2 tsp Chilli powder
1 tsp Turmeric powder
2-3 Green chillies, slit lengthwise
1 cup Coriander leaves, chopped finely
2 tbsp Cream
4 tbsp Ghee
Oil
Salt to taste
For Dumplings:
5 cups: Whole wheat flour, sieved
1 cup Ghee, melted
2 tbsp Curd
Salt to taste
Method:
Pressure cook rajma and black gram till it becomes soft.
Heat 4 tbsp oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick. Pour over cream and ghee.
Knead a soft dough with flour, ghee, curd, salt and just enough water.
Roll into lemon-sized balls. Cover and keep for one hour.
Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.
