| • | Soak Rajma overnight in water.
|
| • | Pressure cook urad daal and rajma with water and little salt.
|
| • | Cook for about 25 minutes.
|
| • | Mash the mixture and again cook for 15-20 minutes.
|
| • | Add cream and curd to the daal.
|
| • | Heat oil in a kadhai.
|
| • | Saute cumin seeds and add garlic paste.
|
| • | Fry the paste till light brown.
|
| • | Add onions and saute till golden brown.
|
| • | Add tomatoes, ginger, and green chilies.
|
| • | Fry till tomatoes turn soft.
|
| • | Now add turmeric powder, dhania powder, chili powder, and salt.
|
| • | Fry for a few minutes.
|
| • | Reduce the flame to medium. Add daal and stir.
|
| • | Remove from the flame as soon as it begins to boil.
|
| • | Add garam masala powder.
|
| • | Garnish with chopped coriander and add butter.
|
| • | Serve with naan or rice. |
