Ingredients - Serves around 4 people
Whole Urd dal (black lentils) 100 grams
Rajma (red kidney beans) 50 grams
Bengal gram whole (kadle kalu) 50 grams
Ginger 1 inch piece (grated)
Garlic cloves 3-4 grated
(instead ginger garlic paste 1+1 tsp can be used)
Green chillies 2
Ghee 3 tsp
Oil 2 tsp
Cumin (jeera) 1 tsp
Methi seeds 1/4 tsp
Tomato paste or tomato purée 100 grams
Butter 50 grams
Milk cream 1/2 cup (50 ml)
Garam masala 1/2 tsp
Red chilli powder 1/2 tsp
Salt to taste
Coriander leaves for garnish
Whole Urd dal (black lentils) 100 grams
Rajma (red kidney beans) 50 grams
Bengal gram whole (kadle kalu) 50 grams
Ginger 1 inch piece (grated)
Garlic cloves 3-4 grated
(instead ginger garlic paste 1+1 tsp can be used)
Green chillies 2
Ghee 3 tsp
Oil 2 tsp
Cumin (jeera) 1 tsp
Methi seeds 1/4 tsp
Tomato paste or tomato purée 100 grams
Butter 50 grams
Milk cream 1/2 cup (50 ml)
Garam masala 1/2 tsp
Red chilli powder 1/2 tsp
Salt to taste
Coriander leaves for garnish
Procedure
- Wash the 3 dals together and soak in 5 cups of water for 6-8 hours. Drain the water.
- Cook in a pressure cooker with 4-5 cups water for 5-6 whistles in a low flame (until cooked).
- Heat a pan (with a heavy bottom), add oil, ghee and 1/2 portion of butter. Add jeera and methi seeds and stir until they splutter.
- Add ginger, garlic and green chillies. Fry a little.
- Add tomato purée or paste. Fry for 1-2 minutes.
- Add cooked dal and water. Mix well and bring it to boil.
- Add chilli powder, garam masala, salt, remaining butter and 1/2 portion of cream. Cook in low flame for about 1/2 hour until the consistency is somewhat thick.
- Garnish with the remaining cream and coriander leaves.
- Serve with chapati, roti, kulcha, nan, etc.
Tips - keep for 5-6 hours before serving for the flavors to sink in.