How to make
Soak the red beans with the chili peppers for one night in water and then drain them. Put the beans and black lentils to cook with a little salt and water for about 25 minutes in a pressure cooker.
Transfer them to a regular pot and boil another 15-20 minutes. Mix with the cottage cheese and cream. Heat a little oil in a thick-bottomed pan and put the cumin seeds to release their aroma. Then add the pressed garlic and fry until light brown. Add the chopped onion and sauté.
Next, add the tomatoes and tomato paste, green chilies and ginger paste. Stew until the tomatoes become soft. Spice with the dhania powder, chili (powdered cayenne pepper), turmeric and salt. Stir for 1 minute, add the boiled substances and simmer over medium heat.
Once it starts to boil, remove it from the heat. Mix in with the garam masala powder and decorate as desired with coriander. Serve the dish with a side of boiled chapathi rice and a little cream.
