Ingredients:

• 1 cup of whole black gram
• 1/2 cup of split bengal gram
• 1/2 cup of kidney beans
• 1 cup of tomato(puree)
• 2 tablespoon ginger paste
• 2 tablespoon garlic paste
• 2 whole dry red chillies (soaked in water for 15 minutes)
• 2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 teaspoon butter
• 1/4 cup of fresh cream beaten well and mixed with 1/2 cup of thick milk
• 1/2 cup of ghee (clarified butter)
• 4 cups of water
• Salt to taste

Preparation:

1. Soaked kidney beans, black gram and split bengal gram together in water for six hours.
2. Grind ginger, garlic and dry red chillies together to a paste.
3. Drain out the water from the pulses and add 4 cups of fresh water.
4. Cook the pulses in a pressure cooker with 1 tsp ghee, salt and half of the ginger-garlic paste.
5. After the first whistle, reduce the flame and cook for about 45 minutes.
6. Turn off the gas and open the cooker and mash the contents.
7. Heat the ghee in a pan, saute the tomatoes, leftover ginger-garlic paste, garam masala and coriander powder.
8. Add this to the dal.
9. Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionally with a ladle
   against the sides of the cooker.
10. Add beaten cream mixed with milk.
11. Simmer for 15-20 minutes more and serve hot with Roti or Paratha.

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