1. Wash and soak black urid whole and rajma overnight. Cook the soaked daal and rajma in 5-6 cups of water with salt, red chilli powder, fennel seeds powder, turmeric, and grated ginger till daal and rajma are done/soft (pressure cooker for 10-12 whistles). Lightly mash dall and rajma mixture, keep aside.
2. Heat oil or butter in a thick bottomed pan. Add cumin seeds and hing and let it crackle. Add ginger, garlic, chopped onions, and cook till light golden brown in colour. Add garam masala and chopped tomatoes.
3. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add mashed dall and rajma to this mixture and little water (desired consistency). Correct seasoning, and simmer at very slow flame for 15-20 minutes. Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving.
4. Serve hot with naan or paratha or with East End Rice.
Recipe courtesy of East End