Slow simmered black lentil with butter, cream and dried fenugreek leaves.
SERVES – 6
Black Lentil – 500 Gms, Kidney Beans – 50 Gms, Vegetable oil – 1/4th cup, Ginger & garlic paste – 2 tbsp, Red chilli paste – 2tbsp, Tomato paste – 1 cup, Butter – 4tbsp, Salt – to taste, Kasuri methi – 1tsp, Cooking cream – 1 cup
1-Wash the lentils & kidney beans thoroughly in Running water & soak the lentils overnight.
2-Add soaked lentils along with kidney beans & salt in a boiling pot allow the lentils to boil .Remove the scum from the surface.
3-Reduce the flame, cover the pot with tight lid and allow the lentils to simmer.
4-In the meantime heat oil in a pan add ginger garlic paste sauté for 5 minutes add chilli pwd followed by tomato paste. Allow the masala to cook till oil comes on the sides.
5-Once the lentils are boiled & soft enough add above tomato masala to the cooked lentils.
6-Continue cooking on slow flame & add butter. Add little water in between if required.
7-Add cooking cream to the above lentils; mix it gently. Towards the end add Kasuri methi& adjust seasoning with salt.