Black gram dal (whole udad) – 1 cup
Chana (gram) dal – 2 tbsp
Red kidney beans (Rajmah) – 2 tbsp
Ghee – 1 tbsp
Water – 5 cups
Salt to taste
Cloves – 6 to 8 nos.
Cream – ½ cup (optional)
Ginger – 1 inch piece
Garlic – 5 flakes
Tomatoes (medium) – 5 nos.
Green chili – 3 to 4 nos.
Cinnamon – 1 inch piece stick
Butter – 2 tbsp
Coriander leaves – a few sprigs
METHOD
Soak the dal for 2 – 3 hours.Chop the tomatoes, garlic, ginger and coriander leaves
finely.Slit the chili.Pressure cook the dal and rajmah with salt and garlic for 3 –4 whistles.
Once cooked, let it simmer on a low flame for 30 minutes or till thick and creamy.In a pan
heat the ghee.Add chopped ginger, chili, cinnamon, cloves and tomatoes.Cook on medium
flame till the ghee separates.Add it to the dal.Add butter and serve hot.Add ½ cup cream
just before serving.
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