Friday, September 24, 2010

punjabi combo

Serves 4
Sabot manh dal (whole black lentil) ½ cup
Red kidney beans (rajma) ¼ cup
Channa dal (Bengal gram dal) 1tbsp
Garlic chopped ½ bunch
Onion chopped 2
Tomatoes 3
Green chillies 2
Cumin seeds 1tsp
Salt & red chilli powder to taste
Water 10cups
Milk ¼ cup
Cream or malai 1tbsp
Oil or desi ghee 1 tbsp
Pressure cook both lentils, kidney beans, onions, green chillies and water together for half an hour on full flame and then half an hour on low flame(total 1 hour).
Grind tomatoes and garlic together to get puree.
Heat oil in heavy bottom handi, add cumin seeds, when it starts splutter add puree.
Cook till oil comes out. Add salt and chilli powder.
Pour boiled dal in this puree. Mix it smoothly and again cook it for half an hour on low flame.
Add milk and stir it. Again cook for 15 minutes.
Dal is ready. At the time of serving you can add cream or beated malai on it.
Makes 10
Gram flour (besan) 1 cup
Wheat flour (atta) 2 cups
Onion finely chopped 1
Oil or ghee 2tbsp
Salt, red chillies 3/4tsp
Turmeric powder (haldi) 2 pinches
Carom seeds (ajwain) 1 tsp
Pomegranate seeds (anardana) whole or pounded
Mix both flours. Add all other ingredients. Knead to smooth dough of rolling consistency. Cover and keep aside for at least 30 minutes.
Shape into 10 balls. Roll out each ball to a slightly thick, small chapatti.
Cook it on hot tawa on both sides, when half done, roast on both sides on open fire. Spread white butter or pure ghee on the hot roti. Serve with dal makhani.

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