GOOD NEWS FOR ALL YOU KETOGENICS OUT THERE AND ESP WHO ARE INDIANS.
HERE I PRESENT TO YOU A DISH WHAT I LIKE TO CALL"MASALEDAAR PROTIEN MEAL"..
I LIKE TO SERVE IT WITH MY HOMEMADE AMRITSARI NAAN.
SO WHAT ARE WE WAITING FOR??? DUSSEHRA..LOL!!!WELL ITS TODAY SO LETS GET COOKING..

INGRIDIENTS FOR RAJMA DAAL:-

• Chana dal-1 cup (washed and soaked for half n hour)
• Rajma or kidney beans-1 cup(soaked overnight )
• Onions- 1 cup(finely chopped)
• Tomatoes-1 cup(finely chopped)
• Garlic-1 tbsp(finely chopped)
• Green chillies-1 tsp(finely chopped)
• Red chiilies-2 whole
• Garam masala-1 tbsp
• Coriander powder- 1 tsp
• Chole masala- 1 tsp
• Turmeric powder- 1 tsp
• Salt- to taste
• Cumin seeds-1 tsp
• Asafoetida-1/4 tsp
• Kashmiri red chilli powder or paprika-1 tsp
• Coriander leaves-1 tbsp(finely chopped)
• Lemon juice-1 tbsp
• Ghee or clarified butter-4-5 tsp
• Butter-1 tsp(optional)

METHOD:-

• Soak the rajma overnight and cook for 5 whistles over high flame and 4 whistles over low flame in a pressure cooker.
• Cook the chana dal in a pressure cooker for 4 whistles over high flame and 2 over low flame with 2 cups of water
• Heat up the ghee in a wok
• Add the cumin seeds,asafoetida ,green chiilies,garlic and ginger.saute well
• Add the whole red chillies
• Add the finely chopped onions and cook till they turn golden brown
• Add tomatoes and cook for 7-8 minutes over low flame.
• Add the turmeric powder and salt and cook for 2 minutes over low flame
• Add the coriander powder,chole masala,garam masala,kashmiri red chilly powder, and cook till the oil separates
• Add both the dals and combine well
• Cook for 5 mins
• Add the coriander leaves and lemon juice and serve with a dallop of butter.

INGRIDIENTS FOR AMRITSARI KULCHA:-

• Maida-2 cups
• Baking powder - 1 tsp
• Baking soda-1/2 tsp
• Salt-to taste
• Sugar-1tsp
• Oil-1 tsp
• Curd-1/4 cup
• Warm milk-1/4 cup
• Coriander leaves- 1/2 cup to stick over the kulchas

METHOD:-

• Sieve the maida baking powder and the baking soda in a bowl
• Add salt sugar 
• Make a well and all the wet ingridients
• Kneed a soft dough and allow to ferment for atleast 4 hrs or better overnight
• Roll into 1/4 inch thick kulchas,stick some coriander leaves and cook over gridle on low flame for 3 mins each side
• You can also do it in a oven .Cook at 170 degrees for 8-10 mins

AMRITSARI KULCHAS ARE STUFFED WITH DIFFERENT KINDS OF FILLINGS BUT I PERSONALLY LIKE THEM NON STUFFED.IF YOU WANT YOU CAN DROP A MESSAGE ON MY INSTAGRAM TO KNOW THE RECIPE FOR THE STUFFINGS.

USERNAME- foodie_minati