Split black gram skinless (dhuli urad dal)
1 1/4 cup
Red kidney beans (rajma)
Split Bengal gram (chana dal)
3 one-inch pieces
Red chilli powder
Whole dry red chillies broken into 2
Garam masala powder
Fresh coriander leaves chopped
a few sprigs
Soak together whole urad, rajmah and chana dal in four cups of water for eight hours. Cut two pieces of ginger into julienne and grind the remaining piece with garlic to a fine paste.
Take the soaked dals in a pressure cooker, add ginger julienne, salt, red chilli powder, close the lid and cook on high heat till two whistles are given out. Lower the heat and cook for about fifteen minutes. For tadka, heat ghee and butter in a pan.
Add cumin seeds, chopped onion and sauté. Add red chillies, ginger-garlic paste and sauté for two minutes. Add tomato puree and mix. Add garam masala powder to the tadka and mix. Add the cooked dals and mash them a little.
Add chopped coriander leaves, cream and mix again. Put the lid of the pressure cooker and cook again till one whistle is given out. Serve piping hot.