Ingredients:
1 cup rajma (kidney beans)
1/2 cup urad dal
1 large onion, chopped
1 chopped tomato
4 tablespoons ghee
1 tablespoon butter or cream
salt to taste
1 inch piece ginger, minced
4 garlic cloves, minced
1 teaspoon chilly powder
2 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
1/2 teaspoon pepper, optional
2 bay leaves
Method:
1. Soak the rajma overnight, urad dal for 3-4 hours. Wash the dals together and set aside.
2. Heat 1 tablespoon of ghee, add the minced ginger and garlic, and fry. Add the onions and continue to fry until they are browned.
3. Add the dals, turmeric powder, enough water and cook until soft, preferably in a pressure cooker. When cool, mash thoroughly and set aside.
4. Heat the rest of the ghee. Add the bay leaves, chopped tomatoes and fry until the tomatoes turn soft. Add the powdered masalas and salt and fry for a couple of minutes.
5. Pour the mashed dal into the mixture and simmer until blended.
To serve
Transfer the dal into a deep bowl. Add fresh butter or cream, and sprinkle some pepper on top if desired.
