| • | Soak kidney beans nightlong in water.
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| • | Put urad daal and kidney beans with water and a little table salt in a force cooker and cook for about 25 minutes.
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| • | Mash the mixture and again cook for 15-20 minutes.
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| • | Add cream and curd to the daal.
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| • | Heat oil in a kadhai.
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| • | Saute cumin seed and add garlic paste.
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| • | Fry the paste until light brown.
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| • | Add onions and saute until golden brown.
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| • | Add tomatoes, ginger, and green chilies.
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| • | Fry until tomatoes turn soft.
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| • | Now add turmeric powder, coriander powder, chilli powder, and salt.
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| • | Fry for a few minutes.
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| • | Reduce the burn to medium. Add daal and stir.
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| • | Remove from the burn as soon as it begins to boil.
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| • | Add garam spices powder.
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| • | Garnish with chopped up coriander leaves and add a dash of butter.
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| • | Serve with naan or red-hot rice.
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