• 1 cup (200 g) black urad dal
• 30 g rajmah (red kidney beans)
• 30 g chana dal
• salt to taste1 tablespoon
• (30 g) ginger paste,
• strained 1 tablespoom (30 g) garlic paste,
• strained 2 onions chopped fine
• 400 ml tomato puree
• 1 tsp (5 g) chilli powder
• 3/4 cup (180 g) butter (unsalted)
• 1/2 cup (120 ml) cream

·         4 tbsp oil

·         Procedure: Wash the urad dal, rajmah and chana dal and soak overnight. In oil fry onions, add puree, ginger&garlic pastes chilli Bring to a boil, and continue to boil for a couple of minutes. Remove and reserve inthe same water for an hour. Drain and keep aside. Put the drained lentils in a pan, add three litres of water and bring to a boil. Lower the heat to very low, cover and simmer for three-and-a-halfhours or until cooked.(Ideally, it should be left on a charcoal angeethi or on top of a tandoor after the day'scooking is over). Uncover, remove the scum, increase to low heat, and begin the finalphase of cooking by mashing the lentils against the sides with a wooden spoon.Scrape off the lentils that cling to the sides as the liquid diminishes and incorporate intothe simmering dal. Add half of the butter, ginger paste, garlic paste, tomato puree,chilli powder and salt. Simmer, stirring at regular intervals, for one to one-and-a-halfhours. Stir-in the cream, remove and adjust the seasoning. To serve: Remove to a bowl, garnish with the remaining butter and serve with Tandoori Naan