Ingredients:
- Whole urad dal with skin – 100 g
- Red kidney beans – 100 g
- Tomato (finely chopped) – 3
- Chili powder – ¾ Table spoon
- Coriander powder – ½ Table spoon
- Cumin powder – ½ Tea spoon
- Cumin seeds – 1 Table spoon
- Ginger and garlic paste – 2 Table spoons
- Unsalted butter – 50 g
- Fresh cream – 20 ml
- Canola oil – 2 Table spoons
- Mustard seeds – 1/8 Tea spoon
- Coriander leaves for garnishing
Method:
- Soak urad dal and red kidney beans over night in water. Discard soaked water and rinse them well in fresh water.
- Cook them with little salt and water. Keep it aside.
- Puree tomato and keep aside.
- In a frying pan, heat oil. When the oil is in medium heat add mustard seeds and cumin seeds. When they pop up add ginger - garlic paste and tomato puree. Toss them well.
- Add chili powder, coriander powder, cumin powder and salt. Cook these mixtures on a medium heat until oil separates.
- Add cooked dal mixture, butter, a cup of water, adjust salt and cook for about 20 minutes on a low heat. Add fresh cream and continue to cook for few minutes. Turn off heat.
- Garnish with coriander leaves.
- It can be served warm with chapati, poori, and rice.
