Urad and Rajma Makhani

~Ingredients

250 gm urad dal (white gram)
100 gm rajma
1 big onion (chopped)
2-3 tomatoes (finely chopped)
1 tsp ginger-garlic paste
1 cup curds
½ cup milk cream
Hing powder (asafoetida)
Chopped green chillies
Chopped coriander
A pat of home made butter
Ghee or oil

~Method

Wash urad dal and rajma. Soak overnight or in warm water for three to four hours.

Put the soaked pulses in a pressure cooker along with sufficient water, turmeric powder, salt and a little ghee or oil and pressure cook for about 10 minutes.

Heat about two teaspoons of oil in a kadhai. Add the garlic and ginger paste.

Add onion and fry till light brown. Then add chilli powder, chopped tomatoes and green chilli and simmer till the tomatoes are soft.

Add the curd and milk cream and pour into the cooked dal and rajma and simmer for about 20 to 25 minutes.

Garnish with chopped coriander leaves and some loni (homemade butter).

Serve hot.