INGREDIENTS Black Lentils Kidney beans Unsalted butter Ghee Ginger garlic paste Red pepper flakes Tomato puree Salt Heavy cream Coriander leaves
Rinse and soak the black lentils and kidney beans in water overnight.
Drain the dry beans and place them into a stovetop pressure cooker then cover with water and cook for 8 to 10 whistles until tender. Pour into a bowl and add 1/4 cup butter then stir to combine.
In a skillet, heat the ghee, ginger garlic paste, pepper flakes, and tomato puree for 3 to 5 minutes until aromatic.
Add the cooked lentil, bean, and butter mixture and stir to combine. Cook for 2 to 3 minutes.
Season with salt and add additional butter and simmer for 5 minutes until desired thickness. May add water if too thick. Serve garnished with cream and corainder leaves.