Ingredients:


3/4 cup rajma (red kidney beans)

1/3 cup whole/ sabut urad (whole black gram lentils)

1 large onion, chopped

1 large tomato chopped

1" piece of ginger, minced

1/2 tsp garlic paste

2 tsp ghee (I use 1 tsp ghee + 1 tsp oil/ 2 tsp oil)

1 tbsp light cream (I use low fat milk)

1 or 2 bay leaves

3/4 tsp chilli powder

1 1/2 tsp coriander powder

1 tsp cumin powder

1/4 tsp turmeric powder

1/2 tsp garam masala

salt to taste

2 tbsp chopped coriander



Method:


Soak the rajma (red kidney beans) in water overnight, or for about 8 hours at least) and the sabut urad (black gram lentils) for about 4 hours. Wash them and cook them together till quite soft (I do this in the pressure cooker). Mash the bean-lentil mixture so that it becomes a bit mushy. Keep aside.
Grind the onion and the tomato into a smooth paste. Keep aside.

In a pan, heat the oil/ ghee. Add the bay leaves, ginger and garlic and sauté for about a minute. Add the onion-tomato paste and sauté, over medium heat, till the raw smell of the onion disappears. Since there is less oil being used in this recipe, you might find the paste drying up. If this happens, add 2 or 3 tbsps of water and continue cooking.

Add all the spice powders, and sauté for about a minute. Now add the mashed bean-lentil mixture and the salt and bring to a boil, stirring frequently. If the rasedar is on the thicker side, thin it down a bit by adding about 1/4 to 1/2 cup water.
Allow the rasedar to simmer for about 8 to 10 minutes. Add the cream/ milk and mix well. Take the pan off the heat.

Garnish with the chopped coriander and top with fresh butter or cream, if desired. Serve warm with chappathis, parathas or rice.
This recipe very amply serves 4 to 5 people.