Ingredients
- 1.5 cup black urad dal
- Half cup rajma
- Half cup chana dal
- 1 tablespoon cumin seeds
- Half cup ginger/garlic paste
- Half teaspoon turmeric powder
- Three teaspoon coriander powder
- Two teaspoon chilli powder
- Two cups thick tomato puree
- One teaspoon garam masala
- Two tablespoon dried methi leaves
- One tablespoon oil
- One stick butter (or alter to suit diet :))
- One cup half and half cream (or yogurt for the healthier alternative)
- Salt to taste
Preparation
- Soak all the dal/lentils in water overnight.
- Pressure cook the dal mixture in little water for 15-20 min.
- In a deep non-stick pot, crackle the cumin seeds in oil.
- Add the ginger/garlic paste and turmeric and saute for 5-10 min stirring frequently
- Add the tomato puree, salt, chilli and coriander powder and saute for 20 min on a medium flame, stirring occasionally, until the mixture is a thick paste.
- Add the butter to the pot and cook for 5 min
- Mix in the dal, garam masala, methi leaves and 3 cups of water to the pot. Reduce flame to avoid spatter and let the mixture cook for at least 30 min. The longer you let the mixture cook, the better the end result!
- Stir in the cream and cook for 10 more minutes.
- Bonus points - transfer the dish to a slow cooker at least 3-4 hours before serving and enjoy the compliments :)
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