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