125g moong dhall
125g masoor dhall
6 tbs oil
1 heaped tsp freshly ground ginger
4 tbs butter
4 tbs Chilli Kadhai Curry Paste
Green chillies (optional)
1 tsp elachi powder (cardamom) 150g tomato purée
Boil dhall until almost cooked, and retain the water.
In a separate pot, sauté onion in oil and add ginger.
Stir and add butter.
Stir in curry paste, elachi powder and tomato purée.
Add boiled dhall with half of the water and allow to simmer for 15 minutes on medium/low heat.
Check regularly and add more water if necessary. Once completely cooked, add cream and garnish with chopped dhania. Add salt according to taste. Serves 6-8.