¼ cup split black urad daal
2 ½ tbsp whole black urad daal
⅛ cup beans
3 tbsp butter
75g onions, cubed
125g tomatoes, cubed
4-5 garlic cloves
1 tbsp oil
⅛ tsp turmeric
1 tsp chilli powder
½ tsp kitchen king masala
1 tsp salt
2 tbsp heavy cream
pinch of hing (asafoetida)
½ tsp ginger chilli paste

1. Soak split black urad daal, whole black urad daal and rajma in water overnight. When ready to cook, drain all the water. In a pressure cooker, melt 2 tbsp butter. Transfer the daal and 1 cup water. Cover and cook for 4 whistles.

2. In a separate pot, heat oil on medium low. Add the onions and garlic. Cook stirring occasionally until the onions are slightly brownish. Then add the turmeric, chilli powder, kitchen king masala, salt and cook for a few minutes. Next add the tomatoes and cook until mushy, about 10 minutes. Once slightly cool, stir in 1 tbsp heavy cream. Transfer this mixture to a food processor and hurn to a fine puree.

3. In the same pot, heat 1 tbsp butter on medium low. Bloom the hing and add ginger chilli paste. Once fragrant add the gravy and ½ cup water. Bring to a boil. You will notice the color will gradually darken. Finally, stir in all the daals from step 1 and 1 tbsp heavy cream. Lower the heat to low and allow to simmer for atleast 10-15 mins.

4. Serve hot with a pat of butter and jeera rice.