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RECIPE DESCRIPTION:
SERVINGS: 4-6 PEOPLE
INGREDIENTS:
1.Whole black beans (urad saboot) — 1 cup
Split gram dal (channe ki dal) — 2 tbsp
Red kidney beans (rajmah) — 2 tbsp
2.Ghee/oil — 1 tbsp
3.Salt — 1 1/2 tsp
4.Whole red chilly — 2
5.Ginger — 1″ piece
Garlic- 4 flakes (optional)
6.Tomatoes — 4, pureed in a grinder
7.Kasoori methi (dry fenugreek leaves) — 1 tbsp
8.Ghee/oil — 3 tbsp
9.Coriander powder — 2 tsp
Garam masala — 1/2 tsp
10.Butter — 2 tbsp
11.Fresh cream — 1/4 cup
Milk — 1/4 cup
METHOD:
Clean, wash dals. Soak both dals and rajmah together for 6 hours or overnight. Grind ginger & garlic together to a paste. Discard water from the dals and add 6 cups of fresh water. Pressure cook the dals and rajmah with 1 tbsp ghee, salt, half of the ginger garlic paste and whole red chillies. After the first whistle keep on low flame for 40 minutes. Remove from fire. After the pressure drops, mash the hot dal a little. Keep aside.
Heat ghee. Add tomato puree. Cook until thick and dry. Add the remaining ginger garlic paste, garam masala and coriander powder. Cook until ghee separates. Add kasoori methi. Cook further for 1-2 minutes. Add this tomato mixture to the boiled dal.
Add butter, simmer on low flame for 20-25 mins, stirring & mashing the dal occasionally. Combine cream & milk & beat it well. Add beaten cream mixed with milk. Mix very well. Simmer for 15-20 mins more to get the right color & smoothness. Remove from fire serve hot.
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