INGREDIENTS :

For boiling with the dal :

200gms Urad Dal, saboot (Whole Black Gram), soaked for 3 to 4 hours
50gms Rajma (Red Kidney Beans), soaked for 3 to 4 hours
2 pinches Asafoetida
2 pinches Soda bi carb
1 inch Ginger, Chopped fine
4 Cloves Garlic (Optional)
5 Cups Water
3 ½ tsp Salt
2 Red Chilies, broken into bits

For the Dal :

4 Small Tomatoes
1 Cup Milk
¾ Cup Curd, Beaten
2 tsp Coriander powder
3 - 4 Green Chilies
1tsp Tandoori Masala powder
½ tsp Garam Masala Powder
1tbsp Coriander leaves, Chopped
3-4tbsp Butter
3 tbsp Ghee
½ Cup Cream

METHOD :

Boiling the Dal :

Pressure-cook the Urad dal and Rajma with all the remaining ingredients. After the first whistle, cook on a very low heat for 30 mts. Uncover the lid and continue to cook on low heat by mashing lentils against the sides with a wooden spoon. Scrape off the lentils that cling to the sides as the liquid diminishes and incorporate in to the simmering dal. Add half of the butter to the dal.

To prepare the Dal :

Blend Tomatoes and Green Chilies together in a liquidizer. Heat Ghee. Add Tomato puree. Sauté until Ghee floats on top.

Add Curds and coriander powder. Cook for a few seconds. Add this Tomato mixture to the boiled Dal. Add Milk, Garam Masala powder, Cream and Tandoori Masala to the Dal. Simmer on a low heat for about 10 minutes, stirring occasionally.

To Serve :

Remove to a bowl, garnish with the remaining Butter and Coriander leaves and serve with Tandoori Roti or Phulka.