Ingredients:
- 1 cup whole black urad dal (whole black lentils)
- 1/4 cup rajma (red kidney beans), soaked overnight
- 4 cups water
- 3 tbsp ghee (clarified butter) or oil
- 2 medium onions, finely chopped
- 2 large tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 2 green chilies, slit
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tsp coriander powder
- 1/2 cup fresh cream
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- 1 tbsp dried fenugreek leaves (kasuri methi), crushed
Instructions:
1. Soak and Cook Dal
Soak urad dal and rajma overnight or for at least 8 hours. Drain and rinse well.
In a pressure cooker or large pot, add soaked dal, rajma, and water. Cook until soft and tender (about 20-25 minutes in a pressure cooker or 1.5-2 hours simmering in a pot).
2. Prepare the Masala
Heat ghee in a heavy-bottomed pan. Add cumin seeds and let them splutter.
Add chopped onions and sauté till golden brown.
Add ginger-garlic paste and green chilies; sauté till the raw smell disappears.
3. Add Spices and Tomato Puree
Add turmeric, red chili powder, coriander powder, and salt. Mix well.
Add pureed tomatoes and cook till oil separates from the masala.
4. Combine Dal with Masala
Add the cooked dal and rajma to the masala mixture. Mix well.
Simmer on low heat for at least 30-40 minutes, stirring occasionally. The longer you simmer, the creamier it gets.
5. Final Touches
Add crushed kasuri methi and garam masala powder. Mix well.
Stir in fresh cream and simmer for another 5 minutes.
6. Garnish and Serve
Garnish with chopped coriander leaves.
Serve hot with naan, roti, or steamed basmati rice.
Tips:
- For extra richness, add a knob of butter while simmering.
- Use fresh cream for authentic taste; coconut cream can be used for a vegan version.
- Slow cooking enhances flavor and texture — patience pays off!