Whole Black lentils / Saboot Urad Dal – 1/2 cup
Rajma / Dried red kidney beans – 1/2 cup
Bengal Gram/ Channa dal / Split chickpeas – 1/4 cup
Cinnamon stick – 2 “
Cardamom pods – 3 green
Cloves – 3
Bay Leaf – 2 small
Onion – 1 big
Fresh Ginger, grated – 1 tbsp
Garlic, crushed – 4 big
Chilli powder 2–4 tsp
Green Chilies – 2 medium
Chopped tomatoes 400 g
Unsalted butter 1 tbsp
Oil – 1 tbsp
Salt to taste
Fenugreek leaves, crushed 4 tsp
Preparation Time: 15 minutes
Overnight Soaking – 6 -8 hrs
Cooking time: 45 mins
Wash and rinse the lentils. Cover with thrice it’s amount of water and saok overnight. Change waters and take the lentils in pressure cooker.
In muslin cloth, take the whole spices and make a bag. Make sure the spices don’t come out. Pressure cook for 3 04 whistles depending on the dal getting cooked.
In a non stick pan, heat the oil, add bay leaf and saute. Next a chopped ginger and garlic. Saute for couple of mins. Add chopped green chilies and onions. Cook till the onions are done.
Next add the tomatoes, chili powder and salt. Cover with lid and cook till the tomatoes are done.
When the pressure subsides in the cooker, remove the spice bag. Add the cooked dal to the simmering pan, add more water as required. Continue cooking for the next 15 mins. The consistency should be like thick soup.
Finally add the fenugreek leaves.
Serve with Naan or Jeera rice.