1. Black urad
2. Rajma.
3. Butter
4. Tomato puree
5. Dal Chini sticks and powder.
6. Nutmeg powder
7. kasoori methi.
8. Oil
9. Salt.
10. degi mirch.
11. Ginger garlic paste

1. Soak dal urad and rajma overnight after washing it properly
2. Boil dal along with Salt and cinnamon sticks. 2 whistles and then 25 mins on a very low flame to make the daal mushy.
3. In a pan, add butter and little oil. Put the ginger garlic paste
4. Saute it for 3 mins and add tomato puree (400 gms)
5. Saute it properly and add degi mirch, cinnamon powder and Nutmeg powder
6. After 3-4 mins add kasoori methi.
7. Cook it on low flame till the time it starts leaving oil
8. Add boiled dal and water (if required) to adjust consistency
9. Give a boil and then keep it on very low flame for 25-30 mins after adding cream as per your requirement.
10. Add butter and cook it for 3-4 mins

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