Ingredients:
- 1 cup whole black lentils (urad dal)
- 1/4 cup kidney beans (rajma)
- 2 tbsp ghee (clarified butter)
- 1 large onion, finely chopped
- 3-4 cloves garlic, minced
- 1-inch piece of ginger, peeled and grated
- 2-3 green chilies, chopped
- 2-3 tomatoes, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 cup heavy cream
- Salt, to taste
- Fresh coriander leaves, chopped
Instructions:
Rinse the lentils and kidney beans thoroughly and soak them in water overnight.
Drain the water and rinse the lentils and kidney beans again. Transfer them to a pressure cooker and add enough water to cover them.
Cook the lentils and kidney beans in the pressure cooker for about 20-25 minutes or until they are soft and tender.
Heat ghee in a pan on medium heat. Add cumin seeds and let them splutter.
Add chopped onions, garlic, ginger, and green chilies. Sauté for 3-4 minutes or until the onions are translucent.
Add chopped tomatoes and cook until they are soft and mushy.
Add coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix everything together and cook for another minute or two.
Add the cooked lentils and kidney beans to the tomato-based sauce and mix everything together. Add some water if needed to make a thick gravy.
Cover the pan and let it simmer for 15-20 minutes or until the lentils and kidney beans have absorbed the flavors of the sauce.
Add heavy cream and mix everything together. Cook for another minute or two.
- Garnish with fresh coriander leaves and serve hot with rice or naan.
