Ingredients

• Whole black gram (urad dal): ½ cup
• Red kidney beans (rajma): 2 tbsp
• Water: 3 cups (for pressure cooking)
• Butter: 1 tbsp
• Oil: 1 tbsp
• Cumin seeds: ½ tsp
• Onion (finely chopped): 1 medium
• Ginger-garlic paste: 1 tsp
• Tomato purée: 1 cup (about 2 medium tomatoes blended)
• Green chilies (finely chopped): 1-2
• Turmeric powder: ¼ tsp
• Red chili powder: 1 tsp (adjust to taste)
• Garam masala: ½ tsp
• Fresh cream (optional): 2 tbsp
• Kasuri methi (dried fenugreek leaves): 1 tsp
• Salt: to taste
• Coriander leaves (chopped): 1 tbsp (for garnish)

Preparation

Soak urad dal and rajma overnight in water. Drain and rinse well.

Pressure cook the dal and rajma with 3 cups of water, a pinch of salt, and turmeric powder for 7-8 whistles or until soft and creamy. Mash slightly with the back of a ladle.

Heat butter and oil in a pan. Add cumin seeds and let them splutter.

Add onions and sauté until golden brown. Add ginger-garlic paste and cook until aromatic.

Stir in the tomato purée and cook until the oil separates.

Add red chili powder, garam masala, and salt. Mix well.

Add the cooked dal and rajma mixture to the pan. Mix thoroughly and let it simmer on low heat for 15-20 minutes, stirring occasionally.

Crush kasuri methi between your palms and add to the dal. Mix well.

Stir in fresh cream (if using) for a creamy texture and cook for 2 more minutes.

Garnish with coriander leaves and serve hot.

Servings: Serves 3-4

Notes

• For an authentic taste, simmer the dal on low heat for a longer time. This enhances the flavors.
• You can replace fresh cream with milk or cashew cream for a healthier version.
• Serve with naan, roti, or steamed rice for a complete meal.