Ingredients:

1 cup split matpe beans, split black gram (urad dal)
1/2 cup split yellow gram (channa dal)
1 tablespoon ginger chopped (adrak)
5 garlic cloves chopped (lehsan)
2 green chillies (sabz mirch)
Salt to taste (namak)
1/4 cup purfied butter (ghee)
1 teaspoon cumin seeds (zeera)
Pinch asafoetida powder (hing)
2 tablespoon tomato paste or puree (tamater paste)
1/2 teaspoon red chili powder (lal mirch)
1/2 teaspoon tumeric (haldi)
4 tablespoon butter
1/2 cup cream
1/2 teaspoon 7 spices powder (garam masala)
2-7 curry leaves

Directions:

Soak all of the lentils in water for 6 hours or preferably overnight. Chop the garlic, ginger and green chillies finely. Now boil lentils with the ginger, garlic, green chilis and salt, and simmer until lentils are well cooked. Drain the excess water and mash the lentils lightly with the back of a spoon or ladle.

Now heat the ghee in a pan until hot and then add the cumin seeds and stir until they crackle then add the curry leaves. Add the rest of the garlic and fry until beginning to color. Add the asafoetida powder and tomato puree and stir for a minute allowing the puree to dry out a little. Stir in the chili powder and then add to the cooked lentils. Mix well and bring the lentils to the boil. Now add the butter and cream. Cook for 20 more minutes and serve with naan or rice. Sprinkle 7 spices on top.

RECIPE COURTESY BY GRATIFY COOKING