• 3/4 cup whole black urad dal
  • 1/4 cup kidney beans
  • 1/4 cup California walnuts, chopped roughly
  • 3 cups water for soaking
  • 3 cups water for pressure cooking
  • Salt to taste
  • 1/2 cup fresh tomato purée
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon Kashmiri chili powder
  • Salt to taste
  • 1 cup water, or as required
  • 2 tablespoons butter
  • 1 tablespoon cream
  • 1 generous pinch kasuri methi
  • 1/2 garam masala


  1. Wash and soak urad dal, kidney beans and California walnuts in 3 cups water overnight.
  2. Rinse in running water and transfer all of it in a pressure cooker.
  3. Add 3 cups of water and cook on low flame for 20 minutes. Turn the flame on high and allow 4 whistles. Allow the steam to settle.
  4. Open the lid and mash it all up using 1 cup water. The California walnuts, rajma and dal need to get creamy. Add tomato purée, cream and cook for 15 minutes on medium flame.
  5. In a separate vessel, add butter, ginger garlic paste, Kashmiri chili powder, gram masala, kasuri methi and into the cooked dal. Stir well and cook further for another 10 minutes. Serve hot!