• 1/2 cup Toor Dal
• 1/2 Onion, sliced
• 1/2 Tomato, chopped
• 1-2 Green chillies, slit
• 1/4 tsp Turmeric powder
• Salt, as required 
• 3/4 cup Water
• Coriander leaves, chopped 

• 2 tbsp Butter
• 1/2 tsp Cumin seeds
• 1 tsp Ginger Garlic paste
• 2 sprig Curry leaves
• 1 tsp Kashmiri Red Chilli Powder
• A squeeze of Lemon juice
• Coriander leaves, chopped 

1. Wash toor dal well and add to a pressure cooker. 
   
   
   
   
   
2. Pressure cook all the ingredients except for the ingredients under tadka for 1 whistle. Allow the pressure to release naturally.
3. In a small tadka pan, add in butter, allow to melt. 
4. Splutter the cumin seeds, add ginger garlic paste, curry leaves, chopped coriander leaves and sauté well. 
5. Pour the cooked dal, add in the Kashmiri Red Chilli powder, and adjust seasoning if required.
6. Allow to simmer well. Finally squeeze lemon juice, garnish with chopped coriander leaves and add in a blob of butter.
7. Enjoy with cooked rice, and your favorite sides like chicken or fried seafood!

• 1/2 cup Rajma/ red kidney beans, soaked for 6-8 hours or overnight (Reserve stock water)
• 1 tbsp Ghee/ clarified butter
• 1 tsp Ginger garlic, crushed using mortar and pestle
• 1 medium Onion, chopped finely or pureed 
• 1 1/2 Tomatoes, pureed
• 1 tsp Kashmiri Chilli Powder
• 1/4 tsp Cumin powder
• 1/4 tsp Turmeric powder
• 1 tsp Coriander powder
• 3/4 tsp Garam masala powder
• Salt, as required
• 1/2 tsp Dried Fenugreek leaves
• Coriander leaves, chopped
• 1/2 tsp Sugar/ honey
• Lemon wedges, garnish

1. Wash and soak the rajma/ red kidney beans for 6-8 hours or overnight.Pressure cook for 1 whistle, let the pressure stay for 5 minutes and place the cooker under running water and slowly remove whistle and lid.
   
   
   
2. In a kadai, add in your ghee and crushed ginger garlic, Sautee until raw aroma disappears.
3. Add cumin powder and sauté for 30 seconds. Add your finely chopped onions/ pureed onion and add salt, helps the onion to become translucent quickly.
4. Add spices like turmeric powder, Kashmiri red chilli powder, coriander powder and garam masala powder, Sautee for few seconds.
5. Next, add in the tomato puree and cook well, until water evaporates.
   
   
   
6. Next add in the cooked kidney beans, add rajma stock water, salt, dried Fenugreek leaves, and chopped coriander leaves.
7. Cover with lid and cook for 5-10 minutes on low flame, until all masala gets married with the Rajma well.
8. Check if gravy requires more stock water or salt and add as required.
9. Finaly serve the Rajma masala in a bowl, and garnish with chopped coriander leaves and lemon wedges.
10. 
    
    

Kheema Pav Wreath

Ingredients :

Kheema Masala:

Instructions:

Notes :