Recipe Highlights
Dal Makhani is a combination of black urad dal and kidney bean.It serves 2 to 3 people.One of the best side dish for chapatti and rice.

Ingredients	Cooking Time : 45 Mins
Black Urad dal /Black gram – 1 cup Kidney Bean / Rajma – 1/2 cup Tomato puree – 1 cup Ghee – 2 teaspoon Oil – 1 teaspoon Turmeric powder – 1/4 teaspoon ginger garlic paste – 1 1/2 teaspoon Chilli powder – 1 teaspoon Salt - to taste	Coriander powder – 1/2 teaspoon Fresh cream – 1/4 cup Cinnamon sticks - 2 Cardamom seeds – 2 Cloves – 4 to 5 Star anise - 1 Bay leaf - 1 Cumin seeds – 1 teaspoon

Method
Step :1 Soak urad dal and kidney bean for over night and cook it in a pressure cooker for 4 to 5 whistles.Once the pressure from the cooker released completely open and Mash them.
Step 2: Heat oil and ghee in a pan  add cashew  nuts,cumin seeds,Cinnamon sticks,Cardamom seeds,Cloves and bay leaf. Add ginger garlic paste and saute if for a minute.Then add tomato puree and bring it to boil. Then add turmeric powder,chilli powder,coriander powder and mix it well.
Step 3:  Close it with lid and cook it in a medium flame for 10 to 15 minutes. Now add the mashed urad dal and kidney bean and cook them for another 10 minutes.Add salt to taste. Finally add fresh cream and chopped coriander leaves.
Dal makhani  is now ready to serve.

Recipe Highlights
One of the healthiest side dish for chapatti.

Ingredients	Cooking Time : 30 Mins
Black Bean – 1 cup Onion – 1 Tomato –1 Ginger garlic paste – 1/2 teaspoon Oil – 2 teaspoon Cumin seeds – 1/2 teaspoon Turmeric powder – 1/4 teaspoon	Redchilli powder – 1/2 teaspoon Garam masala  powder – 1/4 teaspoon Salt – to taste Coriander leaves

Method
Step :1 Soak black bean for over night and cook it in a pressure cooker for 4 to 5 whistles. Heat oil in a pan and add cumin seeds then add onions and saute it with little salt.When it comes to transparent add ginger garlic paste and saute it till the raw smell goes off. Then add Turmeric powder and fry it.Then add tomatoes and cook till it gets mushy consistency.
Step 2:  Add chilli powder and mix it .Then add black beans and mix it  well.If u want  you can  add little water and cook it for 5 minutes. Finally add garam masala powder,salt and coriander leaves.
Black Bean Masala  is now ready to serve.

 

Recipe Highlights
One of the side dish for chapatti.

Ingredients	Cooking Time :30 Mins
Onion – 1/2 Tomato - 1 Beetroot – 2 small size Potato -1 Salt – to taste Coriander and Mint leaves Oil- 1 teaspoon	To Grind Scrubbed Coconut – 3 tablespoon Red chilli – 2 to 3 Fennel seeds-1 teaspoon Cashew nuts-1 teaspoon Ginger  and garlic paste-1 teaspoon

Method
Step :1 Wash and chop the onion,tomato,potato and beetroot. Cook them in a pressure cooker for 4 to 5 whistles.
Step 2: Heat oil in a pan and add coconut,fennel seeds,redchilli,ginger and garlic and cashewnuts and fry in them till it gets golden brown and switch OFF the flame. Let it cool for some times and grind it.
Step 3: Mix the coconut mixture into the cooked beetroot mixture and boil it in a low flame for 10 minutes.Add some salt. Finally add some coriander and mint leaves
Beetroot Kurma is now ready to serve.

Recipe Highlights
Best side dish for Chapatti and rice.

Ingredients	Cooking Time : 45 Mins
Eggs – 3 to 4 (Boiled) Onion – 2 Tomato – 1 1/2 Turmeric powder – 1/4 teaspoon Gingergarlic paste – 1 teaspoon Redchilli – 1/2 teaspoon Coriander powder – 1/2 teaspoon Cumin powder – 1/4 teaspoon Salt – to taste Water – as needed Coriander leaves and mint leaves	To Grind Coconut  -  2 teaspoon Cinnamon stick - 1 Cloves – 2 to 3 Fennel seeds – 1/2 teaspoon

Method
Step :1 Chop onion and tomato.Heat oil in a pan add onion and saute it with little salt.When it comes to transparent add ginger garlic paste and saute it till the raw smell goes off.
Step 2: Add turmeric powder and saute it for a minute then add tomatoes.Saute this  till  get smash consistency.Add chilli powder,coriander powder and cumin powder and saute it for few minutes. Then add some chopped coriander leaves and mint and saute it for a minute.
Step 3: Switch off the flame and let it cool down for some minutes.Grind them in to fine paste. Heat the pan and add the grinded paste with  water.
Step 4: Grind the ingredients given above in the column and add it with the masala.
Step 5: Slit the eggs vertically till the bottom edge. Don’t completely cut them.Then put them in to the gravy. Let it boil for 5 in a low flame.finally add coriander leaves and salt.
Egg gravy is now ready to serve.

Ingredients
Kidney beans – 2 cups
Onion – 2
Tomato – 1 1/2
Cumin seeds – 1 teaspoon
Bay leaf – 2
Cinnamon sticks – 3
Cloves – 4
Cardamom – 2
Ginger garlic paste – 1 teaspoon
Oil – 3 teaspoon
Turmeric powder – 1/4 teaspoon
Chilli powder – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Cumin powder – 1/2 teaspoon
Salt – to taste
Coriander leaves
Method
Soak the kidney beans for 3 to 4 hours and cook it in a pressure cooker for 4 to 5 whistles.Chop onions and tomatoes.

Heat oil in a pan, add the ingredients given below in the picture one by one then add onions,sauté it with little salt.

When the onions comes to a transparent add ginger garlic paste and sauté it till the raw smell goes off.

Add tomatoes and saute it for few minutes.Add turmeric powder.

After the tomatoes cooked well add chilli powder,coriander and cumin powder and fry it for few seconds.

Add cooked kidney bean with the water and mix it well.Smash some kidney beans.Add salt and coriander leaves.
 
Kidney Bean / Rajma masala is now ready to serve with chapatti or rice.