Whole black gram (sabut urad) Half cup
Red kidney beans (rajma) Two tablespoons
Red chilli powder One teaspoon
Ginger chopped Two inch pieces
Nutralite Butter Three tablespoons
Cumin seeds One teaspoon
Oil One tablespoon
Garlic chopped Six cloves
Onion chopped One large
Green chillies slit Two
Tomatoes Two medium
Garam masala powder One teaspoon
Salt to Taste
Pick, wash and soak Sabut urad and rajma overnight in 3 cups of water. Drain.
Pressure cook rajma and sabut urad in 3 cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft
Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and saute till golden
Add slit tomatoes, green chilliesand sauté on high heat. Add the remaining red chilli powder and saute till the tomatoes are reduced to a pulp.
Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt
Simmer on low heat till the dals are totally soft and well blended. Serve hot.