Ingredients :

• Whole urad 1 cup
• Kidney beans (red) 3/4 cup
• Water as required
• Salt to taste
• 2 big size onion (small chopped)
• 2-3 tomato (small chopped)
• 2-3 spoon ginger garlic paste
• 2 tablespoon desi ghee
• Unsalted butter
• Cream
• Spice
• 1 spoon Cumin seed
• Asafetida
• Cinnamon 2 inch stick
• 3-4 Green cardamom
• Nutmeg (one pinch)
• 3-4 Spoon fennel seed powder
• Kasoori methi (dry green fenugreek)
• Kashmiri mirch

Instruction:

• First, soak both urad and rajma for 6-8 hours. In the pressure cooker add soaked lentils and kidney beans and salt
• Put enough water to cover the lentils. start Cooking with high flame after one whistle you can change it to medium flame and let it cook for another 15-20 minutes or until the grains cook completely.
• After that, open the cooker and mash the grain roughly not too much.
• Take a heavy bottom pan roast kassoori methi in it. keep it aside.
• Put ghee (if you do not want use ghee, you can use oil) add cumin seed, asafetida sauté well put small chopped onion, ginger & garlic pastes fry it till  onion starts to change color to pink then put other spices and tomatoes mix it well and  cook  for 2-3 minutes, add lentils mixture. If you feel your dal is thick then you can add water as much as required then cook 5-10 minutes on low flame.
• After that close it and for serving you put butter, a little cream, crush the roasted dry fenugreek leaves.
• Serve with roti or naan.

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