Ingredients:

• 1 cup – whole Urad Dal with skin
• 1 fist full – Rajma
• 2 tsp – Red Chilli powder
• 1.5 tsp – coriander powder
• 1/2 tsp – Turmeric powder
• 2 tsp – Garam Masala powder
• 2 – Onions
• 2 – tomatoes, big
• Milk or Cream as needed
• Butter as needed
• 1 tsp – each of ginger, garlic, finely chopped
• To temper:
• 2 inch piece – Cinnamon or pattai
• 4 – Cloves or lavangam
• 2 – Bay Leaves or biryani leaf
• 2 tsp – Jeera or cumin
• Butter as needed

Method:

1. Soak urad dal and rajma overnight and pressure cook till done.
2. Drain and save the excess water and mash the dal with a ladle.
3. Chop the onions and tomatoes finely and keep aside.
4. Heat butter in a heavy bottomed vessel, add the ingredients to be tempered.
5. Add the finely chopped ginger and garlic and fry till golden brown.
6. Add the onion and fry till transparent, add turmeric.
7. Add the ground tomato paste and fry till oil separates.
8. Add the red chilli and coriander powder (add more butter if desired).
9. Now add the water drained from the dal and boil for 2-3 minutes.
10. Add garam masala powder.
11. Add the mashed dal and mix well.
12. Add cream or milk if desired at this stage and adjust the consistency (add butter if desired)
13. Simmer for 10-15 minutes. Stir in between to avoid burning at the bottom.
14. Finally garnish with ginger strips and butter or cream. Serve hot with roti, naan or rice.