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INGREDIENTS
- 3⁄4cup Urad Dal (black matpe beans)
- 1⁄4cup red kidney beans (rajmah)
- 2teaspoons cumin seeds
- 8garlic cloves, chopped
- 2inches gingerroot, chopped
- 1teaspoon garam masala powder
- 1⁄2cup fresh cream
- 1teaspoon red chili powder
- 3tablespoons butter
- 2tomatoes, chopped (extra large tomatoes)
- 1onion, chopped
- 1tablespoon oil
- salt
DIRECTIONS
- Soak whole black urad and rajma overnight in 3-4 cups of water.
- Cook the soaked dal and rajma in the same water with salt, red chili powder and half the chopped ginger till dal and rajma are cooked and soft.
- Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes.
- Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown.
- Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this.Do not add the liquid at first.Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal .
- Add the liquid and some water if required and simmer on very low heat for fifteen minutes.
- Add fresh cream and garam masala powder let it simmer for another five minutes. Finish off with a couple of pinch of Kasoori methi powdered.
- Serve hot with Naan or Paraatha.
- Tip: Replacing the tomatoes with 4 tablespoons of thick tomato paste will enhance the taste and colour of the dish manifold.