INGREDIENTS Whole black gram lentil - 170 grams Red kidney beans - 70 grams Water - 500 milliliters Water - 1 litre Salt - 1 teaspoon Cloves - 4 pods Black cardamom - 1 pod Ghee - 1 tablespoon Water - 1 litre Tomato - 290 grams Butter - 2 tablespoons Cinnamon stick - 1 Bay leaf - 1 Cumin - 1 teaspoon Green chili - 2 Turmeric - 1/4 teaspoon Paprika - 1 1/2 teaspoons Salt - 1/2 teaspoon Dry ginger powder - 1/4 teaspoon Milk - 200 milliliters Garam masala - 1/2 teaspoon Coriander - 1 tablespoon Fresh cream - for garnishing
PREPARATION 1. In a bowl, add 170 grams whole black gram lentil, 70 grams red kidney beans, 500 milliliters water and soak for 6 - 8 hours. 2. Take a pressure cooker, add the soaked dal and beans in it. 3. Add 1 litre water, 4 pods cloves, 1 pod black cardamom, 1 tablespoon ghee and cover it with lid. 4. Cook until you hear 5 - 6 whistles. 5. Open the lid and remove it from heat. 6. Heat 1 litre water in a pan, add 290 grams tomato and bring it to a boil. 7. Boil for 5 - 7 minutes on medium heat. 8. Remove it from heat. 9. Drain and peel the tomatoes. 10. Transfer this into a blender and blend it into a puree. 11. Heat 2 tablespoons butter in a heavy skillet, add 1 cinnamon stick, 1 bay leaf, 1 teaspoon cumin, 2 green chili and stir for 2 - 3 minutes. 12. Then, add the blended tomato puree in it and mix it well. 13. Add 1/4 teaspoon turmeric, 1 1/2 teaspoons paprika, 1/2 teaspoon salt, 1/4 teaspoon dry ginger powder and mix it well. 14. Now, add the cooked dal in it and mix it again. 15. Cook for 5 - 7 minutes on medium heat. 16. Add 200 milliliters milk and mix it well. 17. Bring it to a boil. 18. Add 1/2 teaspoon garam masala and mix it well. 19. Add 1 tablespoon coriander and mix it again. 20. Cook for 3 - 5 minutes on medium heat. 21. Remove it from heat. 22. Garnish with fresh cream. 23. Serve hot.
