This is my entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.
If you are interested in joining Blog Hop Wednesday here is how it works:
"The plot behind this attempt is to form groups and make pairs with a blogger who will be your partner for that particular week. This happens every alternate Wednesdays. You will then go through your partner’s blog, select, choose, cook, click and post the recipe in your blog on Wednesday and vice versa. The alternate week you will have a new partner. This way not only you tend to your blog at intervals but also learn some new recipes along the way and get to know a lot of bloggers and make friends."
This recipe is from Neha's blog from my heart . Whilst looking through I saw some wonderful cakes which were very tempting, however I decided to try a savory dish from the vegetarian selection and came across this creamy dal makhani recipe which I book marked and tried.It turned out really delicious. Changes I made were I omitted the cream and butter and used olive oil for cooking to make the urad slightly healthier.
Creamy, rich protein packed dal cooked in aromatic spices.
4 oz Whole black gram(kali urd)
1 oz Ghee or butter- 4 tbsp
1 teaspoon ginger pasteGinger paste
1 teaspoon Garlic paste
1/2 teaspoon Red chili powder
1/2 teaspoon turmeric powder
3 tablespoons Tomato puree
1 onion finely diced
3 tablespoon natural yoghurt
1 teaspoon Salt
2 tablespoons olive oil
Fresh coriander to garnish
1. Soak black gram and rajma overnight.
2. In a pressure cooker add urad and rajma 1 pint water and pressure cook until soft.
3. In a pan heat the oil and when it is hot saute the onions, garlic and ginger until onions are soft and translucent.
4.Add the salt, red chili powder, turmeric powder and tomato puree and saute until spices infuse and start to separate oil.
5. Add the cooked urad and rajma and 1 cup of water.
6. Simmer the urad for 10 minutes until rich and creamy.
7. Take the urad off the heat and stir in the yoghurt.Garnish with fresh chopped coriander.
Serve with nan and boiled rice.
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