After soaking over wash black gram for 3-4 time. Wash Kidney Beans too. Put both in a pressure cooker.
Add salt, water and give 7-8 whistle. Black gram is hard pulses need more whistle to cook it should be smashy. Let it cool. Open the cooker put it on low flame. Keep stirring occasionally. Let starch release.
Grind the tomatoes.
Take a big pan/ kadhai on medium flame add ghee, bay leaf, cumin seeds and asafoetida.
Along with green chilli ginger paste, saute it for a min. Add red chilli powder. Saute it
Add tomato puree with water, saute it and get ghee released. Add other masala, saute it.
Now add all boiled gram mix it all well boil for 5-7 min. Keep stirring. Add 1/2 glass of water, mix it and keep stirring.
Now when it get thicker add main ingredient butter. Mix it well add chopped coriander, kasuri methi mix it and turn off the flame.
Now add to fresh cream. Mix it well. Take out in the serving bowl spread some cream and sprinkle coriandor leaves. Served with Tandoori wheat flour roti (recipe uploaded) and masala papad. (recipe Uploaded)
