• 1 cup: Whole black gram
• 2 tsp: Split Bengal gram
• 2 tsp: Razamah
• 1 cup: Tomato
• 1" piece: Ginger
• 4 Cloves: Garlic
• 2: Whole dry red chillies
• 3 tsp: Ghee
• 2 tsp: Dhania powder
• 1/2 tsp: Garam masala
• 1 tsp: Fresh Butter
• 1/4 cup: Fresh cream beaten well and mixed with
• 1/4 cup milk
• 5 cups: Water
• Salt to taste

• Soak kidney beans, black gram and split Bengal gram together in a pressure cooker for six hours.
• Grind ginger, garlic and dry red chillies together to a paste.
• Drain out all water from the pulses and add six cups of fresh water.
• Pressure cook with 1 tsp ghee, salt and half of the ginger garlic paste. After the first whistle, reduce the flame and cook for about 45 minutes. Remove from fire.
• Open the cooker and mash the contents.
• Prepare tadka with tomatoes, leftover ginger garlic paste, garam masala and coriander powder. Add this to the dal.
• Add butter and simmer on low flame for 20 minutes, stirring and mashing the dal infrequently with a ladle against the sides of the cooker.
• Add beaten cream mixed with milk. Boil for 15-20 minutes more and serve hot.

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