- Chilli powder tsp 2
- Coriander leaves,chopped finely cup 1
- Cream tbsp 2
- Curd tbsp 2
- Garam masala powder tsp 2
- Ghee tbsp 4
- Ghee,melted cup 1
- Ginger-garlic paste tsp1
- Green chillies,slit lengthwise number 2-3
- Oil to taste
- Onions,chopped finely cup 1
- Rajma beans cup 2
- Salt to taste
- Tomatoes,chopped finely cup 3/4
- Turmeric powder tsp 1
- Whole black gram cup 3/4
- Whole wheat flour,sieved cup 5
Method:Pressure cook the beans and black gram till it becomes soft.
Heat 4 tbsp oil. Add onion. Brown them. Ginger - garlic paste and tomato. Fry. All the spices, add beans and salt. Simmer until well blended. Gravy should be thick. Pour cream and butter.
Flour, ghee, yogurt, salt and just enough water to knead a soft dough.
Roll into balls the size of lemons. Cover and keep for an hour.
Until puffed and golden outside and spongy inside, then roasted in batches on hot coals. Keep warm.
Dal, garnish with coriander leaves and slit green chilies. Dip hot dumplings in dal while eating.
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