Ingredients

½cup black daal

2tbsp rajma

2tbsp chana daal

salt, to taste

4 cups water (extra to wash and soak)

3 medium tomatoes, pureed

1tbsp ginger

1tbsp garlic

2tbsp ghee

1tsp carom seeds (ajwain)

2tsp coriander powder

2tsp red chili powder

1tsp garam masala

1tsp cumin powder

50 gms butter

½cup cream

2tsp kasoori methi

Method

This is the list of ingredients.

To a bowl, add the black daal.

Then, add the rajma.

Next, add the chana daal.

Wash it a few times in water, and then fill it up so that the daal is completely submerged in water. Leave it overnight.

The next, morning, drain out the excess water, add the daal to the cooker and add 4 cups of water. Add salt to taste.

Cook it on a medium flame till it is done. It should take about 5-6 whistles.

This is how it looks like when done.

Give it a good mix.

Then, with the masher, mash the daal.

To a pan, add ghee.

Then, add the carom seeds.

Then, add the ginger and garlic.

Add the tomato puree.

Next, add the red chili powder.

Then, add the garam masala.

Next, add the coriander powder.

Then, add the cumin powder.

Give it a good mix and cook on a medium flame, stirring occasionally, till the sauce thickens a little. This should take about 8-10 minutes.

Add this sauce to the cooked daal and stir it in.

To the daal, add the butter.

Then, add the kasturi methi.

Cook this on a medium flame for about 5 minutes and take it off the heat.

Add cream and mix it in. Serve hot.