• 1/2 cup split urad dal
• 1/2 cup chana dal
• ¼ cup rajma (pre cooked)
• 2 medium onions chopped
• 2 green chilies
• 1-tablespoon garlic finely chopped
• 1 tomato chopped
• 1/2 tsp red chili powder
• 1 tbsp vegetable oil
• 1 tsp kasoori methi (dry fenugreek leaves)
• 1 dollop of butter
• 2 tbsp fresh home made cream (malai)
• 1 tsp fresh coriander leaves
• Salt to taste

Clean and wash the dal and soak it for 20 minutes. Add some salt to and pressure cook for 20 minutes.

Heat oil in a pan and sauté the onions till they are translucent. Then add garlic and green chilli and sauté for a minute till it imparts a cooked flavor. Next, add chopped tomato and let it cook till the oil separates.

Once that’s done add all the dry spices, give it a stir and add the cooked dal.

Add some water if required and let it cook on slow heat for at least 20 minutes. You can adjust the consistency according to your preference.

Finally, adjust salt to taste, add cream, dry fenugreek leaves and some fresh coriander leaves.

Top it with a dollop of butter (homemade preferably), mix and serve hot.