- 1 cup whole Urad
- 2 tbsp kidney beans
- 2-3 tbsp curd
- 2-3 tbsp cream
- 3-4 tbsp butter / desi-ghee
- 2 whole red chillies
- 2 green chillies
- 2 onions (paste to be made)
- 6-7 garlic cloves
- 1” piece ginger
- 1 large tomato finely chopped
- 1½ tsp garam masala
- 1 tsp coriander-cumin powder
- ¼ tsp turmeric powder
- Salt to taste
Method:
- Soak whole urad and kidney beans for at least 6-7 hours.
- Wash them, add some salt and butter and cook in pressure cooker on a low flame for approx 40 minutes.
- Mash them with a ladle, add curd and cook them in open cooker for another 15 minutes, while stirring occasionally.
- Soak whole red chillies for 15 minutes in water and grind them along with garlic, ginger, green chillies, garam masala and coriander-cumin powder.
- Take the butter in a deep pan and add onion paste. Sauté till it becomes golden. Now, add chopped tomato to it and sauté it further for 2-3 minutes. Add the paste made in step 4 to it, and cook it further for some time. Add turmeric powder, salt and mashed urad and kidney beans.
- Add some water (if required) and cook it further till its thickness becomes consistent.
- Finally add some cream and garnish with coriander leaves.
- Serve it hot with parathas or rice.