| Amount | Measurement | Ingredient | Prep | Primary |
|---|---|---|---|---|
| 0 | oz | Moong Bean | Soak 1/2 hour | |
| 0 | oz | Kidney Beans - Dry | Soak 1/2 hour | |
| 0 | oz | Oil - vegetable | ||
| 0 | count | Cinnamon - sticks | or equal powder | |
| 0 | count | Cardamom - Seeds | ||
| 0 | count | Cloves - whole | ||
| 0 | tbs | Ginger Garlic Paste | ||
| 0 | oz | Water | Keep ingredients from sticking | |
| 0 | tbs | Tomato - Paste | ||
| 0 | tbs | Kashmiri Chili Powder | ||
| 0 | tbs | Dal Makhani - Spice Blend | ||
| 0 | tbs | Methi - leaves | ||
| 0 | oz | Cream | Once dish has cooled (to avoid breaking) |
| Step | Directions | Complete |
|---|---|---|
| 1 | Soak Beans together for 1/2 hour | |
| 2 | Pressure cook beans 1/2 hour (1/4 inch water over the beans. Set stove to high let come to boil set to medium/medium low) | |
| 3 | Remove from pressure cooker | |
| 4 | In a new pot add 1/4 cup of oil (1/2 cup for vegan) | |
| 5 | Add cardamom seeds, cloves, cinnamon stick or 1/2 tsp of cin powder | |
| 6 | add 6 Tbs of ginger garlic paste. some water 5 mins | |
| 7 | 1/2 stick of butter (skip for vegan) | |
| 8 | 1 Tbs of tomato paste (cook till it separates) | |
| 9 | 1 Tbs of Kashmi Chili Powder | |
| 10 | 1 Tbs of Dal Makani Masala powder | |
| 11 | Add Beans | |
| 12 | Add enough water for consistency and simmer for about 1/2 hour | |
| 13 | 1 Tbs of Methi Leave (crushed by hand) | |
| 14 | Add cream at the end | |
| 15 | let simmer at medium heat |