Ingredients:

• 200 g – black dal
• 20 g – Channa dal
• 20 g – Rajma
• 1 tbsp – Ghee
• 2 tbsp – fresh Cream
• 1 tsp – cumin
• 1 tsp – garlic, finely chopped
• 1 tsp – ginger, finely chopped
• 200 g – Tomato puree
• 1 – 2 tsp – coriander powder
• 2 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1 tsp – kasuri Methi

Method:

1. Mix all the dals and soak overnight. After 8 to 10 hours, boil the dal with salt.
2. Heat ghee, add 1 tbsp fresh cream and jeera. Fry till the cumin turns brown,
3. Add chopped garlic and ginger. Stir fry.
4. Next add the tomato puree, and fry it well.
5. Add coriander powder, red chilli powder, turmeric powder, and kasuri methi, and mix it well.
6. Now add 1 more tbsp of fresh cream and cook for some time.
7. Add the boiled dal to the gravy and cook for 10 to 15 mins on low heat.

Recipe courtesy of Anuradha Bansal