• Urid beans - 150g or 1/2 of a 250ml teacup
• Pinto Beans- 40g or 3 tblsp heaped (optional)
• Onion - 1 medium
• Tomato - 200g or 3
• Green chilli - 1
• Ginger-Garlic paste - 2 tsp
• Oil - 4 tblsp
• Ghee/Butter - 1 tblsp
• Coriander leaves chopped - 1/2 tblsp
• Tomato puree - 2 tsp
• Cream - 2 tblsp
• Water - as required
• Salt - to taste

Spice powders:

• Turmeric powder - ¼ tsp
• Chilli powder - 1 ½ tsp
• Garam Masala - ½ tsp
• Coriander powder - 1 tsp

1. Soak urid beans and pinto beans overnight and drain it.
2. Chop the onion and tomatoes; Slit the chilli.
3. Heat a pressure cooker pan and add oil.
4. Add the chopped onion; fry until light brown.
5. Add Ginger-Garlic paste; fry for about a minute.
6. Add chopped tomatoes, chilli and all the spice powders; fry for about 3-4 minutes.
7. Add the tomato puree, soaked cowpeas and pinto beans. Let them cook in the masala on a medium heat without lid for about 5 minutes.
8. ** Add about 1 cup of water, cover and pressure cook. After the first whistle, reduce the heat to low and cook for about 10-12 minutes. Open the lid of pressure cooker after the pressure is gonet.
9. Check whether the masala is too thick or thin. If it is thick, then add more water and let it boil. If it is thin, then let it boil until it becomes semi-thick.
10. Add Ghee/butter and Cream; stir well. Let it boil for few minutes.
11. Garnish with coriander leaves.

1. Add about 1l of water given.
2. Once the water starts boiling, reduct the heat to low, cover and cook until the pulses are cooked well. It might take about 45-50 minutes. Open the lid and stir in the middle and make sure there is enough water left for the pulses to be cooked.