1 ¼ C. Split black gram (Dhuli urad dal)
3T. Split Bengal gram (Chana dal)
3T. Kidney beans (Rajma)
1T. Ginger-garlic paste
1T. Ginger (Peeled & Julienne)
2T. Deggi mirch
1T. Cumin seeds
1 Onion, medium (chopped)
2 whole dry red chilies (broken)
1C. Tomato puree
1T. Garam masala powder
2T. Clarified butter (Desi ghee)
¼ C. Fresh cream
2T. Coriander (chopped)
Salt (as per taste)
Soak together all the lentils in four cups of water overnight.
Take the soaked lentil in a pressure cooker, add ginger julienne, salt, red chili powder, close the lid and cook on high heat till two whistles are given out. Remove from heat and leave aside for about fifteen minutes.
Heat ghee and butter in a pan. Add cumin seeds, chopped onion and sauté. Add red chilies, ginger-garlic paste and sauté for two minutes. Add tomato puree, garam masala powder and mix. Add the cooked dal.
Add chopped coriander leaves, cream and mix again. Simmer till the desired consistency. Serve piping hot.