1/2 cup red kidney beans (rajma) – soak in water for 8 hours and pressure cook along with blank lentils till soft
2 tbsp ghee
1 tsp cumin seeds
2 big onions, finely chopped
2 green chillies, slit lengthwise
1 tsp ginger garlic paste
1 tsp kashmiri red chilli powder
1/2 tsp turmeric powder
salt to taste
2 big tomatoes, finely chopped
¼ cup butter
1 tsp garam masala powder
2-3 tbsp malai (cream of milk)
ginger juliennes for garnish
1 Pre-heat ghee in a heavy bottomed vessel. Add cumin seeds and let them splutter. Add the chopped onions and green chillis and sauté the onions till pink.
2 Add ginger garlic paste and fry for 3-4 mts. Add the turmeric pwd, chilli pwd and salt and combine.
3 Add the chopped tomatoes and cook for 5-6 mts. Now add the pressure cooked dals along with a cup of water and mix well till they are well coated with the masala mixture. Cook covered for 3-4 mts on medium heat.
4 Add butter, combine and cook for 5 mts.
5 Add malai and garam masala and mix well. Garnish with ginger juliennes.
6 Serve with hot rotis.