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Whole black beans and kidney beans in a butter and cream sauce
Published On: 06 Dec 2007
tamil: Paal Aadai
for more details, click the name of the ingredient
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Bengali: Halud / Pitras
Gujarati: Hardhar / Haldi / Halad
Konkani: Haledi / Halad
Marathi: Halad / Haladi
Oriya: Haladi / Haldil
Punjabi: Haldar / Haldi
Soak dal over night and pressure cook or slow cook dal with some ginger, salt and turmeric. Around 4 whistles should suffice.
:- Slow cooking may make it creamier.
Mash with the back of a spoon.
Heat ghee in a pan and splutter cumin seeds.
Add chopped onion and saute until golden brown.
Saute ginger and garlic for a few secs.
Add tomatoes and saute until the ghee separates.
Add chilly powder and pour cooked dal into this or vice versa.
:- Add water as reqd.
Let it simmer for about 10 - 15 mins or until it reaches desired consistency.
Add cream, some coriander leaves, kasoori methi and garam masala and let it simmer for another 5 - 10 mins.
Garnish with remaining coriander leaves and kasoori methi.
:- For a healthier option, you can use yoghurt instead of cream or 1/2 cup of yoghurt and 1/2 cup of cream or low-fat milk.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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