Step 1
Wash and soak black lentils (urad dal) and kidney beans (rajma) in water for 8 hours or overnight
Step 2
Drain and rinse the soaked lentils and beans.Pressure cook them with 5 cups of water for 5-6 whistles or until they are soft and cooked through. Set aside.
Step 3
In a pan, heat ghee or oil. Add cumin seeds and let them splutter.Add chopped onions and sauté until golden brown.
Add chopped garlic and dry red chili, cooking until the garlic turns aromatic.Stir in ginger-garlic paste and cook for 2 minutes.
Step 4
Add the tomato puree to the pan, cooking until it thickens and the oil starts to separate.Add red chili powder, garam masala, and salt. Stir well.
Step 5
Add the cooked dal (lentils and beans) into the pan with the tomato-spice mixture. Mix well.Add a little water to reach the desired consistency and bring to a boil. Let it simmer on low heat for 30–40 minutes, stirring occasionally. You can also cook it on low flame for longer for deeper flavor.
Step 6
Add kasuri methi (dried fenugreek leaves), butter, and fresh cream to the dal. Stir well and let it cook for another 10 minutes.
Step 7
Garnish with fresh coriander leaves and serve hot with naan, rice, or parathas.
