Dal Maharani

Ingredients

• Whole black gram (sabut urad),soaked overnight     1/2 cup
• Red kidney beans (rajma),soaked overnight     2 tablespoons 
• Salt     to taste 
• Onions     2 medium
• Garlic     10 cloves
• Ginger     1 1/2 inch piece
• Pure ghee     1 tablespoon 
• Butter     2 tablespoons
• Cumin seeds     1 teaspoon
• Tomato     1 medium
• Red chilli powder     1 teaspoon
• Garam masala powder     1 teaspoon
• Cream     1/4 cup + for garnishing
• Fresh coriander leaves     1 sprig

        

How to prepare

• Pressure-cook urad dal and rajma in about 4-5 cups of water with a little salt till 8 whistles are given out. 
• Drain and reserve the cooking liquid. 
• Chop onions and garlic. 
• Cut the ginger into thin strips. 
• Heat ghee and butter in a deep non-stick pan. 
• Add cumin seeds and sauté for a few seconds. 
• Add onions, garlic and ginger. 
• Sauté for 2 minutes or till lightly browned. 
• Puree tomatoes. 
• Add red chilli powder and tomato puree to the onions. 
• Mix well and cook till fat separates. 
• Add cooked dals and 1½ cups of cooking liquid. 
• Mix well. 
• Add garam masala powder. 
• Mix well and cook on low heat for 15-20 minutes, stirring frequently. 
• Add cream and stir to mix. 
• Serve hot garnished with a swirl of cream and a coriander sprig.
• And enjoy the taste!!

       
Source: sanjeev kapoor recipe