Ingredients:

• 250 gms – Black gram whole
• 50 gms – Red kidney beans
• 1 cup – Milk
• 3 tbsp – Ginger Garlic paste
• 3/4 cup – Tomato puree
• 1 tsp – Garam Masala powder
• 1.5 tsp – Red Chilli powder
• Salt to taste
• 100 gms – Butter
• 75 gms – Cream

Method:

1. Soak black gram and red kidney beans in water overnight.
2. Drain both the soaked black gram and the red kidney beans and pressure cook with approximately 2 litres of water.
3. After release of one steam from the cooker, lower the heat and simmer for 30 mins. Remove from heat.
4. Open the cooker when cool and add 1 cup of milk, chopped green chillies, ginger garlic paste and cook on low heat for 45 mins.
5. Add more water if required during cooking.
6. Now add the tomato puree, 50 gms butter, red chilli powder and garam masala powder.
7. Cook on low heat for another 20 mins.
8. Add whisked cream and 50 gms butter, cook for 5 mins.
9. Serve garnished with coriander leaves.