Time to cook
A popular North Indian dish made with whole urad dal, rajma, and spices, that is given a healthier twist by using no butter but a low-fat cream for a rich taste.
Ginger Garlic Paste
Red Chilli Powder
Low Fat Cream
Soak urad dal and rajma overnight.
Drain and rinse them.
Place in a 3-litre pressure cooker; add water and stir.
Pressure cook urad dal and rajma until they are soft.
In a blender, make a smooth tomato puree.
Heat butter in a pan, add whole spices and sauté.
Add chopped onions, ginger-garlic paste, and green chillies. Sauté until onions turn golden.
Add tomato puree, red chilli powder, and nutmeg; cook until fat is released from the sides.
Add cooked urad dal and rajma along with their stock and some water.
Simmer uncovered until the gravy thickens, stirring frequently.
Add salt, cream, and crushed kasuri methi; mix well.
Remove from heat and serve.