Ingredients:

Black lentils	1 cup.
Tomatoes	2
Cashews	8-10 Pcs.
Cooking soda	½ Tsp.
Ginger	1 inch.
Green Chillies	1-2
Butter	2 Tbsp.
Cumin	1 Tsp.
Bay Leaf	1
Cinnamon	1 Stick
Cardamom	2
Turmeric	1/4th Tsp.
Chilli Powder	1 Tsp.
Coriander Powder	1 Tsp.
Salt	To taste.
Garam Masala	1 Tsp.
Coriander	Few springs.
Fresh/Heavy Cream	1 Tbsp. (Optional)

 

Method:

• Soak the black lentils for minimum of an hour in warm water.
• Rinse and drain the soaked water. Add 3 cups of water to the dal and the cooking soda. Mix well.
• Pressure-cook the dal for 4 Whistles. Allow the pressure to release on its own.

• In a saucepan with boiling water add slightly slit tomatoes and cashews. Cook for 3-4 mins.
• Drain the water, peel the skin of the tomato and add it along with the cashews, ginger and green chillies to a mixer jar and grind it to a smooth paste.

• To a saucepan add butter and allow it to melt.
• Add cumin and other whole spices, turmeric, coriander powder and chilli powder. Mix well and sauté for few seconds in medium flame.

• Add the ground paste and cook for couple of minutes.
• Add salt to taste, mix well and bring it to a boil.
• Add the cooked dal and garam masala. Mix well to combine everything.

• Cover the saucepan and simmer for 4-5 minutes.
• Add freshly chopped coriander and turn of the flame.

• Transfer it to a serving bowl and add heavy cream on top of it before serving.

 

Tips & variations:

• Replace the black lentils with traditional red kidney beans (Rajma)(1/4^th cup) and Black Urad dal(3/4^th cup). If using Rajma, soak them overnight.
• You can also replace Black lentils with masoor dal for more variations.
• Black lentils can be soaked over night as well. If soaking overnight skip adding cooking soda to it while pressure-cooking and pressure-cook for 3 whistles.
• Use Vegan Butter or Margarine and skip the fresh cream to make the recipe vegan friendly.
• Serve Hot with Steamed rice, Pulao or any Indian breads