Ingredients
1 tbl butter
1 lb (455 g) whole urud dal (soaked 3 hours)
1 med onion, chopped
1 tbl ginger paste
1 tbl garlic paste
1 tbl each cumin,dhaniya
1 tsp chili powder , turmeric
2/3 can tomato (because that’s all I had)
2 tsp tomato paste
To add at end:
1 tbl butter
1 tbl garam masala
1/2 cup methi
4 tbl (I used 70 grams) heavy whipping cream
1 tbl sugar
1/2 can kidney beans, drained
Directions
Use saute high function to cook onion in 1 tbls butter until translucent, add garlic, ginger, spices. Cook for a couple minutes, add tomato, and tomato paste. Add urud dal and 6 cups water. Switch to pressure cooker, cook on high, 40 min.
Once pressure has dropped and you can open the lid: give it a good stir to make it creamy. Switch back to saute mode: low . Add garam masala, kidney beans, butter, methi, and heavy cream, sugar. Salt to taste. Enjoy!
Notes
Don’t be scared of all the butter and cream its still pretty low calorie because it’s a large quantity.