Ingredients
3/4 cup whole urad (whole black lentil)
2 tbsp rajma (kidney beans)
salt to taste
3 tbsp butter
1 tsp cumin seeds (jeera)
2 green chillies , cut lengthwise
25 mm (1") piece cinnamon (dalchini)
2 cloves (laung / lavang)
3 cardamoms
1/2 cup finely chopped onions
1/2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 1/2 cups fresh tomato puree
1/2 cup fresh cream
2 tbsp chopped coriander (dhania)
1 tbsp fresh cream for the garnish
Steps
- Clean, wash and soak the whole urad and rajma overnight.
- Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
- Allow the steam to escape before opening the lid.
- Whisk till the dal is almost mashed. Keep aside.
- For the tempering, heat the butter in a deep pan and add the cumin seeds.
- When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
- Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
- Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
- Add the cream and mix well. Simmer for 2 to 3 more minutes.
- Serve hot garnished with coriander and fresh cream.