Ingredients:
Whole black gram (urad dal) 1¾ cup / 250 gm
Tomato paste 1 cup / 200 gm
Tomato puree 2½ cup / 500 ml
Cream 1¼ cups / 250 ml
Ghee 1 tbsp / 15 gm
Ginger (adrak), 1” piece, julienned 1
White butter 2½ tbsp / 50 gm
Cream 1 tbsp / 15 ml
Method:
In a heavy-bottomed pan, boil 6 cups water. Add the black gram and cook on a medium flame till the grains are just a little tender and begin to split. Add the tomato paste, tomato puree, and cream; simmer (adding hot water if necessary) for 2 hours or more till the black gram is soft and the mixture turns a rich red in color. Heat the ghee in a wok (kadhai); sauté the ginger and add to the black gram mixture. Add a dollop of white butter; serve hot garnished with a swirl of cream.
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