A slow-cooked blend of black lentils and kidney beans in a buttery, spiced tomato gravy. Perfect for pairing with naan, rice, or jeera pulao.
🧂 Ingredients
For Pressure Cooking:
¾ cup whole black urad dal (black gram)
2 tbsp rajma (kidney beans)
3½ cups water
Salt to taste
½ tsp turmeric powder
For the Gravy:
2 tbsp butter + 1 tbsp oil
1 bay leaf
1 small cinnamon stick
1 medium onion, finely chopped
1 tsp ginger-garlic paste
2 medium tomatoes, pureed
1–2 green chilies, slit
1 tsp red chili powder
1 tsp coriander powder
½ tsp garam masala
½ cup fresh cream (or ¼ cup for a lighter version)
Salt to taste
1 tsp Kasuri methi (dried fenugreek leaves), crushed
🧑🍳 Instructions
1. Soak & Pressure Cook the Lentils
Wash and soak urad dal and rajma overnight (or for at least 8 hours).
Drain and add to a pressure cooker with water, salt, and turmeric.
Pressure cook for 6–7 whistles or until soft and creamy. Mash lightly with a spoon and set aside.
2. Prepare the Masala Base
In a heavy-bottomed pan, heat butter and oil. Add bay leaf and cinnamon.
Add chopped onions and sauté until golden.
Stir in ginger-garlic paste and green chilies. Cook for a minute.
Add tomato puree, red chili powder, coriander powder, and salt. Cook until the oil begins to separate.
3. Combine & Simmer
Add the cooked dal-rajma mixture to the masala. Mix well.
Simmer on low heat for 30–40 minutes, stirring occasionally. Add water if it gets too thick.
Stir in cream, garam masala, and crushed kasuri methi. Simmer for another 5–10 minutes.
🍽️ To Serve:
Garnish with a swirl of cream and a dollop of butter. Serve hot with:
Butter naan
Garlic naan
Steamed basmati rice
Jeera rice
💡 Tips for That Authentic Restaurant Taste:
Use Welza Whole Black Urad Dal for creamy, earthy flavor.
The longer you simmer, the better the taste. Some even slow-cook it for hours!
For extra smokiness, try the dhungar method: place a hot coal in a bowl in the dal, drizzle with ghee, and cover for 2–3 minutes.
🧈 Made with Love, the Welza Way
Welza Premium Lentils & Spices – For authentic Indian cooking, every time.
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