Wash the split re gram and boil in 1l water with salt, red chilli powder, and tumeic powder. Cook until the gram is tender and the grain is broken and the mixture is semi-thick. Reduce the heat and add the garlic paste; uncover the pan and cook for a further 10 minutes, stirring all the time.
Add half the butter, cream, and yoghurt. Stir until all these ingredients are completely absorbed. Cover the pan and cook for a further 10 minutes.
While the mixture is cooking, heat the remaining butter in another pan. When heated, add the cumin seeds and saute until they crakle. Add the onions and garlic and fry until they become translucent; then add to the gram mixture and stir.
dfCook for another 5 minutes. Add the lemon juice and black pepper powder; stir.
Serving
Suggestions
Serve with rice and raita
Originally Submitted
1/16/2010
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You can add this Dal Lucknavi (Tangy Red Gram) recipe to your own private DesktopCookbook.