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Ingredients
Dal
- 1 cup urad dal (black gram)
- 1/4 cup dry kidney beans
- 4 cups filtered water
- 1/2 tsp salt
- 1 Tbsp Ghee
Gravy
- 2 Tbsp Ghee
- 1 medium onion finely chopped
- 1.5 Tbsp ginger-garlic paste
- 3/4 cup tomato puree
- 1-2 green chilies slit, optional
- 1/2 tsp turmeric powder
- 1 tsp kashmiri red chili powder
- 1.5 tsp coriander ground
- 1 tsp garam masala
- 1 tsp fenugreek leaves dried, crushed
- salt to taste
Additionals for Creaminess
- 1/2 cup cream
- 2 Tbsp butter
Ingredients
Dal
Gravy
Additionals for Creaminess
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Instructions
Prepare Dal
- Soak the urad dal and kidney beans overnight in plenty of water. Drain and rinse. Pressure-cook in 4 cups water with ½ tsp salt and 1 tbsp ghee for 40 minutes with natural pressure release. The beans should be very soft. Now, mash them slightly for a creamier texture. Set aside while making the gravy.
Make the Gravy
- Heat ghee in a heavy-bottomed skillet. Sauté chopped onion until golden. Add ginger-garlic paste, stirring for a minute or two. Add the tomato puree and green chilies, if using. Continue cooking for 5-7 minutes.
- Add turmeric, Kashmiri red chili powder, coriander powder, and garam masala. Stir well and cook for 1–2 minutes.
- Add the cooked dal and kidney beans, mixing well. Check consistency; if needed add 1/2-1 cup water. Simmer over low for 40 minutes, stirring occasionally to prevent sticking. Add more butter as needed for richness.
- Add the fenugreek leaves and salt to taste. Stir in cream and simmer for 5 more minutes. Taste, adjusting seasonings as desired.
Add the Additionals
- Serve with and swirl of cream, a dollop of butter, and a sprinkling of cilantro.
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