Ingredients:

• 1 cup whole black urad

• 1/2 cup rajma ( red kidney beans)

• 1/2 cup chana dal

• 1/2 tbsp kashmiri chili powder

• 1/2 tbsp red chili powder

• salt to taste

• 1 tbsp chopped garlic

• 1 tbsp chopped ginger

• 2 cups tomato puree

• 2 cups milk

• coriander leaves and cream for garnishing

Method:

1. Soak the urad, rajma and chana dal overnight. Clean and pressure cooker it with salt and 8 cups of water for 15-20 minutes on low flame till soft.

2. Take a heavy bottom vessel heat 3-4 tbsp ghee add the ginger, garlic and kashmiri chili powder. Saute for 1-2 seconds stirring continuously so that it does not burn.

3. Add the tomato puree and cook till ghee starts oozing out from it. Then add the cooked dal mixture and keep stirring in one direction adding milk at intervals. The dal has to be cooked on low flame for at least 1-2 hours. If it is too thick a little water can also be added.

4. After 2 hours remove from flame and pour in a serving dish.

5. Heat ghee in a small pan and add chili powder. Pour this tadka on the dal.

6. Garnish with coriander leaves and some cream.

Serve hot with rice, kulcha or naans.