Ingredients:

  • 1 cup Whole Black Urad Dal (Sabut Urad)
  • ¼ cup Red Kidney Beans (Rajma)
  • 6 cups Water
  • 1 tsp Salt (for lentils)
  • 2 Tbsp Ghee or Vegetable Oil
  • 1 tsp Cumin Seeds (Whole)
  • 1 Bay Leaf
  • 1 medium Onion, finely minced
  • 2 Tbsp Ginger-Garlic Paste
  • 1 cup Tomato Purée
  • ½ tsp Turmeric Powder
  • 2 tsp Kashmiri Chilli Powder
  • 1 tsp Garam Masala
  • Salt, to taste
  • 4 Tbsp Unsalted Butter, cubed
  • ½ cup Heavy Cream (reserve 2 Tbsp for garnish)
  • 1 Tbsp Kasuri Methi (Dried Fenugreek Leaves), crushed
  • 1 inch piece Fresh Ginger, cut into thin juliennes (for garnish)
  • 2 Tbsp Fresh Coriander (Cilantro), chopped (for garnish)

Instructions:

  1. Rinse the Urad Dal and Rajma thoroughly until the water runs clear. Soak them together in plenty of fresh water for a minimum of 8 hours, or ideally, overnight.
  2. Drain the soaked lentils and beans. Transfer them to a heavy-bottomed pot with 6 cups of fresh water and 1 teaspoon of salt. Bring to a boil, skim any foam, then reduce heat to low. Cover and simmer gently for 1 to 1.5 hours, or until the lentils are completely tender and starting to break down.
  3. Heat the ghee or oil in a separate pan over medium heat. Add the cumin seeds and bay leaf; allow them to splutter (about 30 seconds).
  4. Add the finely minced onion. Sauté until deep golden brown. Add the ginger-garlic paste and cook for 1 minute until fragrant.
  5. Reduce heat to low. Add turmeric, Kashmiri chilli powder, and garam masala. Cook for 30 seconds, stirring constantly. Stir in the tomato purée and ½ teaspoon of salt. Cook this mixture until the oil separates from the tomato paste (about 5–7 minutes).
  6. Transfer the cooked masala mixture into the pot containing the tender lentils. Stir well. If the mixture is too thick, add ½ to 1 cup of hot water to achieve a thick, gravy-like consistency.
  7. Bring the mixture to a very gentle simmer. Cover loosely and cook for a minimum of 30 minutes, stirring occasionally from the bottom to prevent sticking. This slow simmer ('Maat') builds the creamy texture.
  8. Stir in the cubed butter until melted and fully incorporated. Stir in the heavy cream (reserving a small amount for garnish) and the crushed Kasuri Methi. Simmer for a final 5 minutes; do not boil vigorously after adding the cream.
  9. Taste and adjust salt if necessary. Ladle into a serving dish, swirl the reserved cream on top, garnish with fresh ginger juliennes and coriander. Serve piping hot with naan or rice.