PREPARATION

1. In a bowl, add 200 grams whole black gram lentil, 50 grams kidney beans, 550 milliliters water and soak for overnight.

2. Take a pressure cooker, add 1 litre water, soaked lentils, 1 bay leaf, 1 pod black cardamom, 1 teaspoon salt and cover it with lid.

3. Cook till you hear 8 whistles.

4. Open the lid and keep aside.

5. Heat 50 grams butter in a skillet, add 4 pods cloves, 1 teaspoon cumin and stir well.

6. Add 2 teaspoons garlic, 2 teaspoons ginger, 2 teaspoons green chili and saute for 2 - 3 minutes or until it urns golden brown in color.

7. Then, add 140 grams onions and fry till translucent or until it turns golden brown in color.

8. Now, add 240 grams tomato an saute until it turns soft and pulpy.

9. Cook for 5 - 7 minutes on medium heat.

10. Add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.

11. Now, add the cooked dal in it and giver it a nice stir.

12. Add 330 milliliters water and mix it well.

13. Bring it to a boil.

14. Cover it with lid and cook for bout 30 - 40 minutes on low heat.

15. Open the lid, add 50 grams fresh cream and mix it well.

16. Cook for another 5 - 7 minutes on medium heat.

17. Garnish with fresh cream and coriander.

18. Serve hot with roti, naan or rice.