INGREDIENTS
- ¾ cup whole urad dal (black lentils)
- 3 cups of water
- ¼ cup kidney beans (I used canned 200g)
- 3 cups water for pressure cooking
- 1 medium onion
- 1 or 2 green chilies
- 2 tsp ginger & garlic paste
- 2 large tomatoes
- ½ tsp cumin seeds
- 2 to 3 cloves
- 1 bay leaf
- 2 to 3 green cardamoms
- 1 black cardamom
- 1 inch cinnamon
- ½ tsp red chili powder
- 2 to 3 pinches of grated nutmeg
- ¼ to ⅓ cup low fat cream
- ¼ tsp crushed kasuri methi
- Fresh coriander
- 3 tbsp. butter & 1 tsp oil
- Salt as required
METHOD
- Wash lentils thoroughly and cook in a pan with water for 40 mins until cooked thoroughly and softened. Lentil should melt in the mouth and should not give any bite or resistance when eaten.
- In a pan heat butter & oil add the whole spices, cumin seeds, cloves, green cardamoms, black cardamom, cinnamon, bay leaf. Sauté till the spices become aromatic.
- Add finely chopped onions, stir and sauté the onions on a low flame often till they become light golden.
- Add ginger & garlic paste. Add green chilies and stir for a minute. Add the tomato puree and stir again, add red chili powder and grated nutmeg. Stir very well and sauté this mixture on a low to medium flame, till you see fat releasing from the sides.
- Add the cooked lentil and kidney beans along with the stock. Also add 1 cup water or as required, cook uncovered on a low flame, add salt as required.
- Finally add kasuri methi & fresh coriander