Measurements

• 1 cup Black Gram
• 1/4 cup Red Kidney Beans (Rajma)
• 4 cups Water
• 2 Bay Leaves
• 1 Cinnamon Stick
• 2-3 Cloves
• 2-3 Green Cardamom Pods
• 1 tsp Cumin Seeds
• 1 large Onion
• 2-3 Green Chiles, slit
• 1 tbsp Ginger
• 1 tbsp Garlic
• 2 large Tomatoes
• 1 tsp Coriander Powder
• 1/2 tsp Ground Turmeric
• 1 tsp Red Chili Powder
• 1 tsp Garam Masala
• 1 tbsp Kasuri Methi
• Salt to taste
• 2 tbsp Oil
• 2 tbsp Butter
• 1/4 cup Cream (use coconut cream for vegan option)

Preparation Method

• Soak the Black Gram and Red Kidney Beans in water overnight.
• Drain and rinse the soaked legumes.
• Add them to a pressure cooker with 4 cups of water, Bay Leaves, Cinnamon Stick, Cloves, and Green Cardamom Pods.
• Cook until soft (about 15-20 minutes).
• In a large pan, heat Oil and Butter over medium heat.
• Add Cumin Seeds and let them splutter.
• Add the chopped Onions and Green Chiles.
• Sauté until the onions turn golden brown.
• Add minced Ginger and Garlic.
• Sauté for another 2-3 minutes.
• Add the Tomato puree, Coriander Powder, Ground Turmeric, and Red Chili Powder.
• Cook until the oil separates from the masala.
• Add the cooked legumes along with the cooking liquid.
• Mix well and simmer on low heat for 30-40 minutes, stirring occasionally.
• Add Garam Masala, Kasuri Methi, and Salt.
• Mix well and cook for another 10 minutes.
• Stir in the Cream and cook for an additional 5 minutes.
• Serve hot, garnished with fresh coriander leaves.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.