Ingredients

• 1 cup Black urad dal (whole)

• 1/4 cup Kidney beans

• 1 tablespoon Ginger juliennes

• 2 teaspoons Red chili powder

• 3/4 cup Tomato puree

• 2 medium Tomatoes

• 1 tablespoon Ginger-garlic paste

• 1 teaspoon Garam masala

• 1 teaspoon Cumin seed powder

• 3/4 cup Fresh cream

• 4-5 tablespoons Butter

• Salt

Method

1. Soak the dal and rajma overnight. Into the soaked dal add salt, ginger juliennes, 1 tsp red chili powder and water (the water should be at least 3 times the amount of dal). Pressure cook till dals are done.

2. Melt the butter in a pan, add onions and sauté till they turn pink. Add the ginger-garlic paste. Sauté till golden brown.

3. Add finely chopped tomatoes and cook till pulpy. Add the jeera powder, red chili powder and sauté for 1-2 minutes. Add the tomato puree. Sauté for another 2-3 minutes.

4. Add the cooked dals into this masala. Add the garam masala powder. Cover and cook over a low flame for about 35 minutes.

5. Add the fresh cream and garnish with fresh coriander before serving.

Serve with rice or rotis.

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