Indian pulses dish, suitable for vegetarians, served as main course

Indian

Rajma (Red kidney beans) - 50 gm

Black urad dal - 20 gm

Chana dal (chick peas) - 30 gm

Onion - 100 gm, chopped

Garlic - 10 gm, finely chopped

Tomato puree - 100 gm

Red chilli powder - ½ teaspoon

Turmeric powder - ½ teaspoon

Methi (fenugreek) powder - ½ teaspoon

Butter - 100 gm

Oil - 1 Tablespoon

Water - 2 cups

Butter - 100 gm

Soak red kidney beans overnight. Heat oil in a pan. Add chopped onions and garlic. Saute for a while. Pour in tomato puree and cook for sometime. Add all the lentils, red chilli powder and turmeric powder. Mix in well. Add water and allow the lentils to cook over low heat for 1 hour. Meanwhile take butter and add it gradually to the lentils in dollops. Stir constantly, until the entire amount gets absorbed. Add salt. When lentils are fully done sprinkle methi powder on top. Remove from heat. Serve hot with plain white rice.

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