
Ingredients
For Cooking Dal
1 ½ tbsp Ghee, घी
½ cup Kidney beans (washed & soaked overnight) राजमा
3 cups Whole Black Gram (washed & soaked overnight) साबुत उड़द की दाल
¼ cup Chana dal (washed & soaked overnight) चना दाल
5-6 cups Water, पानी
1 tbsp Garlic juice, लहसुन का पानी
1 ½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
¼ tsp Turmeric powder, हल्दी पाउडर
1 tsp Coriander powder, धनिया पाउडर
Salt to taste, नमक स्वादअनुसार
2 tbsp Unsalted butter, cubed, सफ़ेद मक्खन
For Ginger Garlic Paste
5-6 Garlic cloves, लहसुन
1 inch Ginger, peeled, slice, अदरक
1 Green chili (less spicy & broken into half) हरी मिर्च
Salt to taste, नमक स्वादअनुसार
1 ½ tsp Oil, तेल
For Masala
½ tsp Cumin seeds, जीरा
10-12 Black peppercorns, काली मिर्च के दाने
Salt to taste, नमक स्वादअनुसार
1 tsp Dry fenugreek leaves, कसूरी मेथी
For Tempering
1 ½ tbsp Ghee, घी
Prepared Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
A pinch of asafoetida, हींग
½ cup fresh Tomato puree, ताज़े टमाटर की प्यूरी
Salt to taste, नमक स्वादअनुसार
Boiled Dal, उबली हुई दाल
2 tbsp Unsalted butter (for finishing) सफ़ेद मक्खन
1 tsp Prepared Masala, तैयार किया हुआ मसाला
½ tsp Dry fenugreek leaves, crushed, कसूरी मेथी
For Garnish
Fresh cream, ताजा क्रीम
Coriander sprig, धनिया पत्ता
Process
For Cooking Dal
- In a pressure cooker, add ghee, once it’s hot, add kidney beans, whole black urad dal, chana dal.
- Add water as required, garlic juice, degi red chili powder, turmeric powder and coriander powder.
- Add salt to taste, unsalted butter and mix everything well.
- Cover it with the lid and cook on medium flame for 4 to 5 whistles or until the dal is 80 % cooked.
For Ginger Garlic Paste
- In a grinder jar, add garlic cloves, ginger, green chili, salt to taste, oil and grind into a smooth paste and keep it aside for further use.
For Masala
- In a pan, add cumin seeds, black peppercorns, salt to taste, dry fenugreek leaves and dry roast on medium flame for 2-4 minutes.
- Transfer it into a grinder jar, grind into a fine powder and keep aside for further use.
For Tempering
- In a heavy bottom pot, add ghee. Once it’s hot, add prepared ginger garlic paste and sauté it well.
- Add degi red chili powder, a pinch of asafoetida and sauté well.
- Add fresh tomato puree, salt to taste and sauté well on medium flame for 4-5 minutes.
- Add boiled dal, cover it with the lid and cook for 5-10 minutes on medium flame.
- Stir in between, with the help of a ladle mix the dal.
- Remove the lid, finish it with unsalted butter and mix well. Add prepared masala, dry fenugreek leaves, give it a last boil and switch off the flame.
- Transfer it into a serving bowl, garnish it with fresh cream, coriander sprig and serve hot with steam rice.