In a heavy-bottomed pan, boil 6 cups water.
Add the black gram and cook on a medium flame till the grains are just a little tender and begin to split.
Add the tomato paste, tomato puree, and cream, simmer (adding hot water if necessary) for 2 hours or more till the black gram is soft and the mixture turns a rich red in colour.
Heat the ghee in a wok (kadhai), saute the ginger and add to the black gram mixture.
Add a dollop of white butter, serve hot garnished with a swirl of cream.
Pleasebe judicious and courteous in selecting your words.
I AM A SOUTH INDIAN AND TRIED THIS DISH WHICH TURNED OUT TO BE YUMMY HOWEVER A BIT OF GARLIC ADDED TO THE SPICY CHARACTER AND FRESH CORIANDER LEAVES ENHANCED THE FLAVOUR
very good thanks
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