Sabut urad dal (Whole black gram) - 3/4 cup
Rajma - 1/2 cup
Onion - 2 (medium - sized)
Grated ginger - 1 tsp.
Grated garlic - 1/2 tsp.
Green chillies - 2 ( finely chopped)
Tomatoes - 2 large
Salt - as per taste
Butter - 3 tablespoons
Cumin seeds - 1 tsp.
Garam masala - 1 tsp.
Red chilli powder - 1 teaspoon
Fresh cream - 1/4 cup
Chopped coriander leaves - 2 tablespoons
Ginger juliennes - few
NOTE: Dry ginger powder (sukku powder, soonth) - 1/4 teaspoon can be substituted for fresh ginger. If adding soonth (sukku powder) add it when you add garam masala. However, fresh ginger gives a better aroma than sukku powder.
Soak sabut urad dhal and rajma together overnight. Wash well and pressure cook for four to five whistles and simmer for 10 minutes. The dhals should be completely cooked and soft. When the pressure has reduced take out, and slightly mash the dhals with the back of a ladle.
Puree the tomatoes. Chop the onions finely.
Whisk fresh cream. Keep aside.
Heat butter in a heavy-bottomed pan and add cumin seeds. When they sizzle add green chillies, grated ginger and garlic. Add chopped onions and tomato puree and saute on medium heat till the oil begins to separate from the masala. Now add red chilli powder. Saute for a minute. Add the dhal mixture, salt and garam masala. Mix well. Simmer for ten minutes or till the required consistency is reached. Add fresh cream(reserve a little for topping) and mix well. Garnish with coriander leaves, ginger juliennes and top with the remaining cream. Serve hot. Goes well with parathas, rotis, naan, kulchas and rice.