Ingerdients:
chana daal 1cup(washed and soaked in water over night)
mash daal 1 cup(washed and soaked in water over night)
black masoor daal(washed and soaked in water over night)
red kidney beans 1 can(240g drained)
onions 2 large(grated)
tomatoes 3 large(grated)
cream 1/2 cup
butter 1/2 cup
oil 1/4 cup
fresh coriander 1/2 cup
1fresh ginger 1 inch(finely chopped)
green chilli 3(finely chopped)
National salt 11/2 tsp
National red chilli powder 1 tsp
whole red chilli 6 pieces
National cumin seeds tsp
National turmeric powder 1/2 tsp
mustard seeds 1/2 tsp
3 pints
Recipe:
(i am using a pressure cooker,daal will get cooked in 25 minutes, you can also make it in a normal pot will take about 40 to 45 minutes to cook)
add chana daal, mash daal, masoor daal, water mix well and close the pressure cooked, once the weight starts to move cook for 25 minutes(if a normal pot add all the daal and 6 pints of water and cook for 40 minutes or till the daal gets cooked completely)
once the daal is cooked, add the kidney beans, cook on low flame for 10 minutes and mash a little, and keep a side.
in a separate pan heat oil, butter then add the whole red chilli, mustard seeds, cumin seeds mix well and cook on high flame for 2 minutes.
now add the onions and cook till gets soft, then add the tomatoes, ginger, green chilli, turmeric, red chilli powder, salt, water 1/4 cup mix well and cook on high flame till the oil comes on the surface.
then add the cooked daal mix well, add the coriander, cream mix and cover and cook for further 2 to 3 minutes.
