Black gram and Rajma curry

Ingredients

1. Full Black gram - 1 cup
2. Rajma - 2 tablespoons
3. Tomato puree - ! cup
4. Chopped ginger - 1/2 teaspoon
5. Finely chopped onion - 1 cup
6. Finely chopped garlic - 3 tablespoons
7. Chopped coriander leaves - 2 tablespoons
8. Salt to taste
9. Turmeric powder - 1 teaspoon
10. Chopped garlic - 2 tablespoons
11. Chilli powder - 2 teaspoons
12. Coriander powder - 2 teaspoons
13. Jaggery - 1/2 teaspoon
14. Oil - 2 tablespoons
15. Cumin seed - 1 teaspoon
16. Slit green chilli - 3 numbers
17. Fresh cream - 3 tablespoon (optional)
18. Butter - 1 tablespoon (optional)

Procedure

1. Wash and soak both the dhals for 6 to 8 hours
2. Pressure cook dhals with 1/2 teaspoon salt for 5 whistles
3. Now keep a pan on the stove and heat the oil
4. Add the cumin seed, green chilly, garlic, onion, ginger and sautee for 10 minutes
5. Then remove the dhal and mash it coarsely with a a spoon and add to the pan in the stove
6. Add 3 cups of water to the pan and allow it to simmer
7. Add the tomato pure, salt to taste, turmeric powder, dhania powder, chilli powder and jaggery
8. Heat it til the curry becomes like idly mavu consistency
9. Remove from the stove and add the chopped coriander leaves
10. Adding butter of fresh cream is optional prior to serving
11. Eat with roti, naan or dosai