1 cup black urad dal
1/4 cup rajma
2 medium onions, chopped
1 tbsp ginger-garlic paste
6 tbsp tomato puree (I prefer store bought)
1/2 cup cream, divided
1 tsp red chilli powder
1 tsp garam masala powder
1 tsp coriander powder
1 tbsp kasuri methi crushed
Salt to taste
1 tbsp butter
1 tbsp olive oil or any other refined oil
1 tsp cumin seeds
Chopped coriander leaves for garnishing
1-2 tbsp fried onions for garnishing (you can use cream as well; I didn't want to make it heavier)
Wash and clean and soak the urad dal and rajma overnight with sufficient water.
In a pressure cooker, put the washed and drained pulses and pressure cook with sufficient water until tender. Remove from heat and let the pressure release on its own.
In a medium skillet, heat the butter and oil and add the cumin seeds and let it crackle. Add the chopped onions and fry till translucent. Add the tomato puree and fry till the water dries up and oil starts separating. Add the ginger garlic paste and fry further. Now tip in the salt, coriander powder, red chilli powder, and garam masala and stir for few more minutes. Add the boiled daal and mash it a bit with the back of the spoon. Bring it to a boil and add the cream. Give a good stir and simmer and cover cook for 5-10 minutes. Add the crushed kasuri methi and check for seasoning. If you find the gravy too thick, you can add 1/2 cup warm water. Also, if you intend to have it a few hours later, the daal will get a little thicker and so adjust the water accordingly. Remove from heat and garnish with coriander leaves and fried onions (or cream). Serve with roti, naan, rice or pulao.