GETTING READY

1. Soak urad dal (Black gram), rajma (Red kidney beans) and chana dal (Bengal gram) in ½ cup of water overnight.

2. In a pan add the already soaked dal, water (4 cups), and pressure cook on a low flame for about 45 minutes. Mash the dals a little and keep aside.

MAKING

3. In a pan, heat butter and add mustard seeds, and cumin seeds.

4. Once they splutter add grated ginger and chopped green chilies. Fry for 2-3 minutes and chopped onion. Cook until lightly brown.

5. Add chopped tomato and cook till they disintegrate or become soft.

6. Stir in cayenne pepper powder, turmeric powder, and salt to taste. Cook on a low flame for 2-3 minutes.

7. Add the mashed dals and stir well. Pour 50 ml of water if the consistency of the dal is thick and cook on a high flame for 3-4 minutes.

8. Pour fresh cream and mix well.

9. Add chopped coriander or cilantro leaves and mix well.

SERVING

10. Garnish with chopped coriander or cilantro leaves and red chill powder and serve hot.