3 cups whole Black Urad
1 cup Rajma (Kidney beans)
1 cup Chana dal (Bengal Gram Dal)
1 inch piece of ginger, peeled
2-3 green chillies
Salt to taste
1 tbsp ghee
1 tsp cumin
A pinch of asafoetida powder
Half tsp methi (fenugreek) seeds
Puree of three tomatoes
2 tbsp butter
half tbsp cream
1 tsp red chili powder
1 tsp garam masala
Soak Urad, Rajma, and Chana dal in water overnight.
Chop ginger and green chillies.
Boil lentils with the ginger, garlic, green chillies and salt, and simmer until lentils are well cooked. Drain excess water and mash the lentils lightly with the back of a ladle.
Heat the ghee or oil in a pan and add the cumin seeds and fenugreek seeds, wait till they crackle. Add the asafoetida powder and tomato puree and cook on medium heat. Add the dal to the puree, letting the mixture boil. Add red chili powder, butter and cream. Simmer on low heat for an hour.
Add the garam masala and serve hot with rice or rotis.