Ingredients:

• Black Urad Dal (whole) – 120 g
• Rajma – 30 g
• Ginger paste – 3 tsps
• Garlic paste – 3 tsp
• Cream – 1/2 cup
• Tomato puree – 1 cup
• Butter – 1/2 cup
• Chilli powder – 1tsp
• Salt to taste.

Method:

1. Soak the dal and rajma for 12 hours.
2. Pressure cook for 20 – 25 mins and mash it well.
3. Now add the ginger, garlic paste, chilly powder, salt and butter.
4. Cook it on a low fire for 10 mins.
5. Garnish with butter.
6. Serve hot with chapatti or rice.

Recipe courtesy of Rajam Partheeban