- Use cream sparingly
- Use Low Fat Butter
This dish was made for 6 here
Soak dal and rajmah overnight. Prepare ingredients as mentioned in the list.
Wash dal and rajmah and pressure-cook in excess water for one whistle. Remove from fire and cool slightly, drain and discard the water.
Add 4 cups water and salt and pressure cook for another 30 minutes, till the dal is well cooked.
In a karahi, heat ghee and fry the chopped ginger, garlic and onion till golden brown. Add green chillies and red chilli powder and fry for a minute. Add the tomato puree and cook till the ghee separates. Add to the dal and bring to a boil, then add MAGGI Masala-ae-Magic and add salt to taste. Simmer for a few minutes.
Remove from fire and mix in the cream. Garnish with coriander leaves and serve hot with rotis or parathas.
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