Ingredients –
Black daal – 1 bowl
Rajma – A fist full
Garlic – 7 cloves
Ginger – A small chunk, half crushed
tomatoes – 7 to 8
Curd – 2 serving spoon
Tomato sauce – 1 serving spoon
Milk – 3/4 of a glass
Yellow butter – 5 spoons
Cream – 1 serving spoon
Oil – 5 spoons
Red chilly powder- To taste
Garam masala – To taste
Salt – To taste
Turmeric – 1 tspoon
Method –
Take one katori black daal add to it one fist full of rajma .
Wash well and put in cooker with some salt n turmeric . Add lot of water enough for 8 whistles. Add 7 cloves of garlic and a small chunk of ginger piece. Switch off the gas after 8 whistles.
Take 7 to 8 tomatoes in mixie , add 2 serving spoon/karchie curd and 1 serving spoon tomato sauce. Blitz it all together.
Once the whistles are done open the cooker add this puree through a sieve and put the cooker on slow flame and let the daal simmer n cook . After half n hour add some milk 3/4 of a glass. Let it simmer and cook .
After half n hour add 5 spoon yellow butter . Let it simmer n cook . Keep stirring .
After another half an hour add some cream/malayee through sieve. Stir n cook .
Let daal thicken n reach the consistency when it can be poured into the plate also . That thick .
Now take oil/ghee in a pan, heat it, add red chilly powder and garam masala . Add to daal .
Taste and adjust seasoning . Serve with a dollop of butter on top