Ingredients vegetarian 4 servings

• 1 cup: Whole black gram
• 2 tsp: Split Bengal gram
• 2 tsp: Kidney beans
• 1 cup: Tomato(puree)
• 1" piece: Ginger
• 4 Cloves: Garlic
• 2 : Whole dry red chillies (soaked for 15 minutes)
• 3 tsp: Ghee
• 2 tsp: Dhania (coriander) powder
• 1/2 tsp: Garam masala
• 1 tsp: Butter
• 1/4 cup: Fresh cream beaten
• 1 tsp: Ghee
• 5 cups: Water
• Salt to taste

Directions

1. Soak black gram,kidney beans and split bengal gram for 6 hours.
2. Grind ginger,garlic and dry red chillies together to a paste.
3. Drain out all water from the pulses and add six cups of fresh water.
4. Pressure cook with 1tsp ghee,salt and half of ginger-garlic paste.
5. After the 1st whistle,reduce the flame and cook for about 45 mins.Remove from fire.
6. Open the cooker and mash the contents.
7. Prepare tadka(tempering) with tomatoes,ginger-garlic and chilly paste,garam masala and coriander powder.Add this to the dal.
8. Add butter or oil and simmer on low flame for 20-25 mins,striing and mashing the dal occasionally with a ladle against the sides of the cooker.
9. Add beaten cream .Simmer for 15-20mins.
10. Serve hot with naan/rice.

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