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);
sauté the ginger and add to the black gram mixture. Add a
dollop of white butter; serve hot garnished with a swirl of
cream.
