channa dal washed and soaked in lukewarm water for half a day
1/5
cup rajma (red kidney beans) washed and soaked in lukewarm water for
half a day (pressure cook this separately first with one whistle)
1½
tbsp ghee
1½ tsp salt
½ cup tomato puree
1 large tomato chopped
1½
tsp kasuri methi (dried fenugreek leaves
2 tbsp butter
1 tsp
haldi powder
2tsp MDH dal makhani masala
1 tsp garam masala
Salt
– to tasteGrind to a paste:

2 dry whole red chillis
preferably Kashmiri red chillies – deseeded and soaked for 10 minutes
and then drained
1” piece ginger
6-8 flakes garlic
or adding later:
1/4 cup milk mixed with 1
tbsp creamMethod:
Drain the water of the channa and urad
dals and wash several times in fresh water, rubbing well, until the
water is clear.
Pressure cook dals and rajma with 5 cups water, salt
and ginger-garlic-chilli paste. After the first whistle, keep on low
flame for 30 minutes. Remove from flame.
After the pressure drops,
mash the hot dal a little. In a pot, fry in ghee the

tomato, kasuri
methi, tomato paste, garam masala and dal makhani masala. Transfer dal
to this mixture and cook. Add butte. Simmer on medium flame for 30
minutes, stirring dal occasionally. Remove from fire. Keep aside to cool
till the time of serving.Before serving, add milk mixed with
cream to the dal. Keep dal on fire and bring to a boil on low heat.
Stirring constantly. Simmer for 2 minutes more, to get the right colour
and creamy texture. Remove from fire. Serve garnished with a dollop of
cream, ginger juliennes and chopped coriander leaves.