Transfer the black lentils, kidney beans and split black gram in a big bowl. Wash nicely 2-3 times. Now soak them in water overnight. In the morning throw the water in which dal is soaked and wash the dal with fresh water.
Wash and cut the tomatoes in big chunks. Grind the tomatoes to a puree in a grinder. Sieve the puree to remove the seeds and peels. Keep aside.
To prepare the dal; Add the soaked dal to the pressure cooker along with 5 cups of fresh water, chunks of ginger, salt andghee. Give it 5 whistles on high heat, and then let the dal simmer for 45 minutes on low heat. After 45 minutes remove from heat and let the pressure drop by itself. Once the pressure drops open the lid and remove the big chunks of ginger.
In the meanwhile, heat 2 tbsp oil and 2 tbsp of butter in a kadai/wok. Add ginger garlic paste and let it cook for 30 seconds.
5Next add the prepared tomato puree to the kadai. Cook till the tomatoes are dry and oil is released on the sides.
Add kasuri methi, degi mirch, Degi red chilli powder, garam masala and salt. Cook 10 seconds.
Add the pressure cooked dal. Mix well. Keep cooking the dal for 20-30 minutes while stirring and mashing it a little in between.
Now add the ready made tomato puree and butter. Mix well.
9.
At this stage if you feel the dal is becoming very thick add some hot water and mix.
Finally remove from heat and add the cream and mix well. Check for seasonings.
Serve with naan, paratha or rice and soak in the glory of all the compliments you receive for this wonderful recipe.
