• 1 cup black pulse
• 1 tsp ginger
• ½ tin tomato paste
• 1 tsp cumin seeds
• 2 tbsp cream
• 1 cup milk
• 1 tbsp oil
• Salt, red & black pepper as per taste
• 5 cups water

1. Wash pulse and pressure cook with water and salt for 10 minutes.
2. Remove the lid of the pulse pan and keep on simmering on low fire.
3. Sauté cumin seeds in oil and add grated ginger to light brown colour.
4. Add tomato paste and spices and cook till it leaves oil to make good masala.
5. Add the masala to simmering pulse.
6. Mix in milk to the pulse and keep on simmering for 10 – 15 minutes till the pulse is in smooth consistency.

Serve with Cream on Top