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Urad dhal - 1 cup, soaked in Water for 3 hours Peppercorn - 1 tbsp. Cumin - 1/2 tbsp. Onion - 1, diced Green Chilli - 4, diced Ginger - a small piece, grated Curry Leaves Salt Oil Grind the soaked Urad Dhal to a fine paste with very little Water. Aerate the Dough by mixing with your hands fast. The Dough should float when placed on a bowl of Water. Crush Peppercorn and Cumin seeds coarsely in a mortar using a pestle. To the prepared Dough add Onion, Green Chillies, Ginger,

Black Urad Dhal - 1 cup Rajma - 1/2 cup Oil - 1 tbsp. Cumin seeds - 1 tsp Whole Garam Masala - (Cinnamon - 1, Clove - 3, Cardamom - 2, Black Cardamom - 1, Bay Leaf - 1) Onion - 1, chopped Ginger Garlic paste - 2 tbsp. Tomato - 3, pureed Turmeric - 1 tsp Chilli powder - 1 1/2 tsp Cumin powder - 1 tsp Garam Masala - 1/2 tsp Kasturi Methi - 1 tsp Salt Butter - 4 tbsp. Heavy Cream - 1/2 cup Cilantro Lime juice Soak Urad Dhal and Rajma in Water overnight. Drain the Water and pres

Urad dhal – 1 cup Green chilli – 2 Fresh ginger – a small piece Fresh coriander leaves – few Curry leaves – few Coconut cut into tiny pieces – 2 tablespoons Black Pepper – 1 teaspoon Jeeragam (Cumin) – 1/2 teaspoon Salt – half teaspoon or as per taste Oil – for deep frying Soak urad dhal in water for two to three hours. Wash well and grind it to a soft paste using very little water. If you take little dough and put it in water, it should float on top of the water. T