A dish, very popular and easy to cook, rich in aroma and taste. 150 gram Whole Black Gram lentil.50 gram Red Kidney Beans. 1 tsp. Ginger Paste. 1 tbsp. Garlic Paste. 2 Red Tomatoes (Pureed) 1 pinch Asafoetida, 1 ½ tsp. Red Chilli Powder (Kashmiri) ½ tsp. Turmeric. 1 tsp. Garam masala. ½ tsp. Cumin Powder. 2 tbsp. Desi Ghee. 2 tbsp. Cream 2 tbsp. Butter Salt to taste For Garnish. Green Coriander (Chopped) Onion Rings Ginger Juliennes Wash and soak Whole Black Gram lentil and Red Kidney Beans in water for 10-12 hours or the whole night. Pressure cook them with salt for one whistle, then cook on low heat for 20 minutes, despite the number of whistles. Open the lid after the pressure cools down. Check, and remove the excess water. Beat the cooked daal with a hand blender. The consistency should be thick. Heat Ghee in a pan, add Asafoetida, Ginger Paste, Garlic Paste, and stir-fry them golden brown. Now add Tomato Puree, fry them till Tomatoes are half done. Now add dry spices and roast till the ghee separates. Now add the cooked and blended daal, and mix well. Add water for desired consistency. Cook on very low heat, for 10-12 minutes more. Now add cream and butter and mix well. Garnish with Green Coriander. Onion Rings and Ginger Juliennes. Serve hot. Camera : Surendra SrivastavEditor : Rohit Rawat#atimaskitchenYoutube - https://www.youtube.com/channel/UCFQIda8-FKY8_6V-HqjL2gwInstagram - https://www.instagram.com/atima_kitchenFacebook - https://www.facebook.com/atimaskitchen
